I've tried fish ceviche from many Peruvian restaurants where I live (Houston TX), and they seem to taste about the same.
So I tried to recreate their secret recipe but there's something missing.
For the fish, I used mahi-mahi, although I think these restaurants use red snapper. The fish I used is not fresh, but "previously frozen". I suspect they don't use fresh fish, either.
For the marinade, I use key lime juice, Kosher salt, garlic and cilantro. And I let it marinate for about 30 minutes.
But the flavor turns out to be too acidic and unpleasant. I'm wondering if I need to dilute the key lime juice with water or perhaps add a bit of sugar.
What am I doing wrong? What secret ingredient am I missing?