Editing Ceviche (section)

=== North and Central America and the Caribbean ===
[[File:Alaskan ceviche.jpg|thumb|Alaskan ceviche made with Pacific [[halibut]], serrano peppers, cilantro and tomato]]

In Mexico, the U.S., and some parts of Central America, it is served either in cocktail cups with [[tostada (tortilla)|tostadas]] or as a tostada topping and taco filling. In Mexico, when served in a cup with tomato sauce, it is called a ceviche cocktail. [[Shrimp and prawn as food|Shrimp]], octopus, [[squid (food)|squid]], tuna, and [[Mackerel as food|mackerel]] are also popular bases for Mexican ceviche. The marinade ingredients include salt, [[lime (fruit)|lime]], onion, chili peppers, [[avocado]], and [[cilantro]] ([[coriander]]). Cut [[olive]]s and tomatoes are often added to the preparation.

In El Salvador and Nicaragua, one popular ceviche recipe is ''ceviche de concha negra'' ("black conch ceviche"), known in Mexico as ''pata de mula'' ("mule's foot"). It is dark, nearly black, with a distinct look and flavor. It is prepared with lime juice, onion, [[yerba buena]], salt, pepper, tomato, [[Worcestershire sauce]], and sometimes [[picante]] (any hot sauce or any kind of hot pepper) as desired.

The dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro, and finely minced peppers in Nicaragua and Costa Rica. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side, as in Mexico. Popular condiments are tomato [[ketchup]], [[mayonnaise]], and [[Tabasco sauce]]. The fish is typically tilapia or corvina, although [[mahi-mahi]], [[Shark meat|shark]], and [[marlin]] are also popular.

In Panama, ceviche is prepared with lemon juice, chopped onion, celery, cilantro, assorted peppers, and sea salt. Ceviche made with corvina (white sea bass) is very popular and is served as an appetizer in most local restaurants. It is also commonly prepared with octopus, shrimp, and [[squid (food)|squid]] or served with small pastry shells called "canastitas."

In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, [[habanero]], and a touch of [[allspice]]. Squid and tuna are also popular. In Puerto Rico and other places in the Caribbean, the dish is prepared with coconut milk. In the Bahamas and south Florida, a [[conch]] ceviche known as ''conch salad'' is very popular. It is prepared by marinating diced fresh conch in lime, chopped onions, and [[bell pepper]]. Diced [[pequin pepper]] or [[Scotch bonnet pepper]] is often added for spice. In south Florida, it is common to encounter a variation to which tomato juice has been added.