Pretty much any time I catch a red, snapper, or flounder, I'm catching for ceviche.

My go-to recipe is at least half fish/half veggies & mango.

Cut the fish into 1/3" or so pieces. Place into glass bowl or ziploc. Cover with FRESH SQUEEZED lime juice and a liberal amount of kosher salt. Let it cure in fridge for at least 4 hours or so. (All the outer surface of the fish should be white).

When the fish is done, make the pico.

I dice up equal parts tomato, cilantro, and mango. Add in a half part of a purple onion. Add in a serrano or two depending on the heat tolerance of your crowd.

Drain the lime juice from the fish and mix everything together in a large glass bowl.

Enjoy with chips or corn tortillas for some great fish tacos!

Pro tips: The lime juice makes great bloody marys and micheladas. Also, I squeeze out the extra liquid from my tomatoes before dicing them up to help prevent the ceviche from getting too soupy.

Probably not authentic but its what I love and am constantly having to send the recipe to friends.