That is stunning tuna, definitely one of those recipes that needs good quality free ingredients. There's a time for buying the best you can afford.

I love your cooking videos Diane. The combination of the recipes and the stories that you weave through make it an enjoyable watch.
I'm looking forward to new videos.
Take care of yourself and the gang.

Diane you are right on with your marinate times - there was a question below about it so I found this
0 minutes: Fish is completely raw. Slippery texture, like sashimi (I mean, it is sashimi).
1 minute: Fish is strongly flavored, but still essentially raw. No noticeable difference in texture yet.
2 minutes: Very exterior of fish is starting to show some textural changes.
5 minutes: Definite textural changes in fish, with a pleasing firmness to the exterior. Not ideal yet.
10 minutes: For my taste, this is where it begins to become ideal. Niceley firm on the outside, but still tender and moist in the interior.
15 minutes: Even better.
30 minutes: Still good, bordering on too cooked.
1 hour: Overcooked. The acid has begun breaking down the connective tissue in between the layers of the flesh, which causes it to start falling apart.
1 1/2 hours: The fish breaks into distinct chunks with even the slightest poke from a finger or fork.
2 hours: Completely gone. Fish has spontaneously started to break apart even without touching it. It's cooked through to nearly the center, with a chalky, dry texture.

Diane you are right on with marinate time - someone wasn't sure on time below so I found this
0 minutes: Fish is completely raw. Slippery texture, like sashimi (I mean, it is sashimi).
1 minute: Fish is strongly flavored, but still essentially raw. No noticeable difference in texture yet.
2 minutes: Very exterior of fish is starting to show some textural changes.
5 minutes: Definite textural changes in fish, with a pleasing firmness to the exterior. Not ideal yet.
10 minutes: For my taste, this is where it begins to become ideal. Niceley firm on the outside, but still tender and moist in the interior.
15 minutes: Even better.
30 minutes: Still good, bordering on too cooked.
1 hour: Overcooked. The acid has begun breaking down the connective tissue in between the layers of the flesh, which causes it to start falling apart.
1 1/2 hours: The fish breaks into distinct chunks with even the slightest poke from a finger or fork.
2 hours: Completely gone. Fish has spontaneously started to break apart even without touching it. It's cooked through to nearly the center, with a chalky, dry texture.

Diane you are ready for the big time. I really enjoy ALL the videos and the recipes are easy to follow and delicious

I followed this recipe to a T. It was a major hit at the Womens Auxiliary lunch down at the VFW.
Diane was right, what a pretty look it had with all the veggies and Spanish onions. It is a must to use the clear glass bowl. It really shows the Ceviche off before you taste it.
Thanks Diane!!

Not gonna lie- I originally watched this video because I was curious as to what the rest of yalls house looks like. All I've ever seen is that damn half a suitcase nailed on the wall over Dons right shoulder while he's calling phonies and assumed that was the only room in the house. But I'm thoroughly impressed Diane! Watching your cooking video reminds me of being at home with Mama Dukes in the kitchen. Keep it up, Lady!

I like when you post these freaky recipes. I would normally be scared of a dish like this, but it really makes me wanna take a chance and have a go at it. You're correct about people in the south being like, "Ah thats raw......I'm not eating that!"
I can hear my two little girls already. LOL! But they WILL be trying it this week.

The Ceviche I had in Panama was always a must have!

Fortunately I live where fresh seafood is always available. This recipe is a must for tomorrow. Thank you Diane for inviting us into your kitchen, the cooking segments have become a favorite for sure. -note: the custard pie came out great with less milk, TY