A slight modification of a ceviche recipe I'd found years ago.
snapper/fresh cod/sierra mackerel/ hake/ tilapia - mostly any medium to
mild flavoured white fish, non-oily. Filleted, skinned, de-boned.
About equal weight in ripe mangoes - the longish yellow "philipine" mangoes or mexican "maraton", slightly tart is OK.
bunch of fresh ginger
limes or lemons
green chillies or serranos
salt, pepper, garam masala
Watch the videos for how-to.
VERY Important step:
This was pointed out to me by Raul. To prevent the ceviche from getting mushy (in both texture and taste):
1) Don't put the mango in the marinade!
2) When you are ready to serve the ceviche, drain it thoroughly and then add fresh lemon juice, seasonings if needed and the mango.