I grew up in a culture and country with ceviche an almost daily treat - Panama. The Panamanian style is simple: fresh Corvina cut into small cubes, Aji chombo (habanero), diced onion, salt and small limes (key limes) and nothing else.
Traveling brought me into contact with very different styles of Ceviche all different and all good. Those from Mexico, Costa Rice, El Salvador, Colombia, and then my favorite the Peruvian Ceviche made in front of your using Lenguada (flat fish I think). I also found the Baja style different from other parts of Mexico.
Bottom line is how different Ceviche is in different countries, regions of countrys, but they are all good.
You are making me hungry but a good ceviche requires fresh fish which is hard to find, along with Key Limes, here landlocked in north Texas so will wait until I return to mother ocean in August. I occasionally make it here but just not the same - maybe need the ocean breeze along with other ingredients :laughing: