Ceviche is one of the most classic dishes on any South American menu. Originally from Peru and Ecuador, they are now found anywhere you find fresh seafood and people who really want to enjoy it!

Very simply, ceviche is seafood "cooked" in lime juice and then seasoned with red onion, salt, pepper and sometimes oregano. Others include red or green peppers, Tabasco or tomatoes. There are as many recipes for ceviche as there are chefs, and you'll very quickly come up with your own individual favorite. The only constant is that it be bright, colorful and delicioso!

Nothing goes to waste with ceviche. The lime juice used to cook the ceviche, known as leche de tigre, or "tiger's milk" is saved for soups and stews or even salad dressings. It has a unique flavor!

While lime juice is the tradition, nuevo Latino cooking uses other citrus juices or acids to do the cooking. Lemon juice, vinegars and other acidic liquids can provide the cooking "fuel" for your mixture. Each one will bring a different flavor to the fiesta!

My friend Steven Pyles, a chef in Dallas, even uses sour sop, also known as sour orange, to make one of the most amazing scallop ceviches I've ever had.

And what seafood should you use? That's completely up to you. Any firm-fleshed fish or shellfish (such as scallops) can become great ceviche. While I love the traditional Peruvian recipes, I also experiment with Asian and Caribbean flavors. If it's yummylicious, I'll try it! Curry ceviche, anyone?

Once you get the basics down, explore! Pick spices and herbs that are your favorites with grilled or baked seafood and try them with your ceviches. Go exotic. Have fun!