I've been meaning to try out ceviche for quite some time now. I finally did it... yesterday I picked up a beautiful fresh sole fillet from the friendly meat guys at work. Soon thereafter, I tossed it into a plastic bag with a whole bunch of lime juice, ground pepper, and a few capers, then vacuum sealed the bag. Let it sit in the fridge for 24 hours.
It turned out quite nice. Note that I only salted it right before eating... otherwise it would probably have become tough. I'm glad that I chose lime juice, though I'm sure orange juice would work pretty well too... maybe even grapefruit juice. Because I used such a thin fish and also because I let it sit for so long, the fish was totally cooked through, yet soft and refreshing.