Is it raw? Is it cooked? It's ceviche, a unique dish from South America, handed down from the ancient Incas of Ecuador and Peru.
The ingredients in ceviche are chunks of raw seafood marinated in lime and other citrus juices. The citric acid firms up the flesh but doesn't technically cook it. So, there's the risk of foodborne illness from lurking bacteria and parasites. Therefore, you should use only fresh or commercially frozen fish. For added insurance, you can partially cook the fish before marinating.
Once safety issues are addressed, you can make ceviche with most any seafood, from tuna to shrimp to octopus. Add onions, cilantro and chili peppers for the desired degree of heat.
Not sure about ceviche? No problem -- there's nothing fishy about our next appetizer.