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"Excellent meal for the summer, since there is no cooking involved and it is cool. Any thick, firm white fish can be used. The citrus juice cooks the fish. You can also add shrimp or scallops and substitute for part of the fish. This is adapted from "A Treasury of Great Recipes" by Mary and Vincent Price. Cooking time is the marinating time..."

Ingredients: cilantro, halibut fillets...

"A fusion of lemongrass and ginger flavored shrimp or fish made with Elmstock lemongrass and ginger tea. Easy and unique. Tried in my kitchen for a dinner with family and on the barbecue for a summer party"

Ingredients: pepper, coriander leaves...

"This is a Rick Bayless recipe from Food and Wine Magazine, June 2002. The fish can actually be made the day before serving. Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the..."

Ingredients: cilantro, halibut fillets...

"A nice change, the orange/jalapeno/cilantro works well with the fish. The cooking time does not include the 20 minute marinade time. You can also do ahead by cooking the fish, flake it, mix with sauce and refrigerate until just before using, warm fish gently on a pan, then just place on tortillas and serve This is adapted from a Kraftcanada recipe"

Ingredients: halibut, flour tortillas...

"This would make a great appetizer or dinner. It is a bit time consuming but well worth it."

Ingredients: corn, bibb lettuce...

"This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough...."

Ingredients: cilantro, pepper...

"Canada's Bonnie Stern's 1984 Cuisineart Cookbook. Looks beautiful and tastes wonderful. Very mild, even people who don't like fish will be won over by its delicate flavor. Serve hot with the sauce of cold with a flavored mayo."

Ingredients: cognac, pepper, black caviar...

"From the Enchanted Cook's blog with minor adaptations. She was smitten with the fish nuggest served at the Gumbo Shop in New Orleans so she came up with this wonderful creation. The Remoulade Sauce is a Ruth's Chris Steakhouse creation. Can be served as an appetizer or main dish."

Ingredients: creole mustard, salted butter...

"This is from a small restaurant in Berkeley, California called La Casita. It was in the RSVP section of a September 1981 Bon Appetit. You can serve it on lettuce leaves, garnished with a lime slice as a first or salad course or serve in a large bowl with tortilla chips. If serving this as a dip with tortilla chips, cut the pieces of fish a little..."

Ingredients: cilantro, shrimp...

"My aunt Debbie's Thai fish cakes are very very good indeed, serve with chilli sauce"

Ingredients: coriander, cornflour, eggs...

"This recipe is from a stall in one of the street markets in Bangkok, Thailand."

Ingredients: coconut milk, cornstarch...

"Scallop and snapper ceviche"

Ingredients: red snapper fillets, fresh cilantro...

"This is based on a recipe from the May/June 1990 issue of Chile Pepper magazine. It says, “Serviche or cerviche is popular in many Latin countries. The citrus juice ‘cooks’ the fish (can be any firm white fish), which must be marinated until it is opaque. Always use a glass or ceramic container to make any serviche. This recipe differs from the usual..."

Ingredients: fresh parsley, sole, flounder...