Never had good ceviche while I was in Chile either. Matter of fact, I think it was ceviche that made me sick the very first night in Iquique. That made the trip to altitude even worse, but that's another story.
The best I can recall was made by a Peruvian fellow I went to school with in east Texas. He made it in the dorm room.
Bought fish in a local store (after going through a lot of trouble to get the right ones) and he did his thing. While the ceviche set "cooking", he took the head, fins, and backbone and made a soup he cooked on a hot plate. Didn't use a lot of stuff in either, but both were as good as I've had anywhere since.
How many obama supporters does it take to change a light bulb? None, they prefer to remain in the dark.
The single biggest problem in communication is the illusion that it has taken place.
