i just love this fish. easy on the portemonnaie, lovely on the plate, delicious on the palate. and a ceviche is easy on the stove as well. simply lemon juice, fresh squeezed, or that of a preserved meyer lemon concoction. fifteen minutes submerged, possibly served with a rice salad, always with capers, salt and black olives.
in my lazy mode, this is virtually no prep, no cooking on the stove and yet, there is dinner. yes?