Tribute to Cinco de Mayo

With Cinco de Mayo just finishing what better way to start off the summer than with my favorite light appetizer ceviche. Unlike the traditional ceviches that are normally "cooked" in the acids provided from the different ingredients, I actually cook my seafood just a little bit(only for 1 minute actually in hot water). This is a recipe I was taught from an old friend of mine who learned it from his Mexican grandmother, but when all is said and done I will let you all be the judge and see if you can really tell the difference. And to be honest no matter what type of seafood I choose to use for my ceviche I use this recipe all the time. As always I hope you enjoy.