Usually I use relatively fancy fish ceviche, but actually some simpler fish are quit good for this too, and there is really no reason to spend a lot of money on a piece of fish for an every-day simple ceviche. The only thing- they must be fresher than fresh (I won’t even bother saying they cannot be frozen and thawed) .
Here I used Buri ( which is common grey mullet in English), bought it from my great fish shop (well, it is not really mt fish shop, but I buy there). went straight home and made this: green almonds, scallions, lemon juice, olive oil salt and pepper. nothing to it. Just mix all the ingredients JUST before serving (otherwise you will get of course pickled fish, and not raw..) and serve. Super simple and super sexy. Also, some tomatoes would have complemented it, some coriander (which I forgot to put) and maybe yogurt or something similar, or a touch of almond liqueur (Amaretto).