This is a light and delicious appetizer by Greek private chef, Sotiris Pitsas with San Diego, California influences. Ceviche is a fresh fish dish, where the fish is cured in the acid from citrus juices. It's also a little spicy.
Combine lemon and lime juice, with the cilantro stems, half the pepper, half the red onion, ginger, vodka, sugar and water. Let sit for at least 30 minutes or more. Strain the marinade.
Pour the marinade over the fish and refrigerate for three minutes (note: the chef recommends three minutes. If you want it more cooked, marinate longer. We did it for about 10 to 15 minutes by the time it was served). Strain, reserving the marinade. Combine the marinated fish, cilantro leaves, half of the red onion, cucumber, half the chopped pepper and the zest from one lemon and lime.
Blend the oil and garlic in a blender. On medium heat in a pot, cook small amounts until brown (the oil will separate from the garlic). Drain on paper towels,
Serve with tortilla chips and a lime wedge if desired.
Put the fish mixture in chilled glasses, pour some of the marinade over each and top with a bit of crispy garlic and fine sea salt. Serve!