Instructions: Could it be that ceviche, the south-of-the-border sushi, is finally going to have its day in the sun? Long a staple at even the dustiest Mexican restaurants, the citrus-marinated fish has made an appearance on this years esteemed James Beard Award list with the nomination of "Ceviche!" as best single-subject cookbook of the year. Chef and author Guillermo Pernots Philadelphia restaurant Pasion! is a long way from the Gulf of Mexico in topography or spirit.

The word ceviche, also spelled seviche, is derived from the Latin "cibus"

(food) by way of the Spanish "cebo" (fodder, food, bait) and "cebiche"

(fish stew). The use of citrus was as much for preservation and safety as for flavor.

In ceviche, shellfish and-or fish is "cooked" in citric acid via lime or lemon juice. When fish is cooked by heat, its protein is denatured - meaning that the protein bonds are unraveled and develop different textures. The citric acid has the same effect without unraveling those bonds, leaving the fish with a firmer texture.

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