The kind of ceviche I like. Sour, acidic, piquant. Perfect food for a hot day.

Done traditionally with a lot of tomato sauce. Prefer the versions without the sour tomato sauce - I think those are Argentinian or Peruvian. Any ceviche experts out there?

Ceviche in Cuba. Pretty standard, acidic and piquant sauce.

Coconut milk broth ceviche. Quite interesting. Tasted very Thai to me.