any good ceviche would not be without the TJ's Seafood Blend.
I usually thaw it and pouch it raw in lime/lemon juice blended (2 parts lime to 1 parts lemon). Add red onion/habanero peppers/vinagre (pineapple vinegar made fresh...find the recipe online by typing "vinagre" and szush it up with a nice piece of fresh halibut). Put all in a jar with some salt and pepper to taste and voila! Garnish with fresh cilantro and some salsa made with tomatoes and avocado. Eat as a chip/dip with Taro/Plantain chips....YUM!