We just got back from southeast AK. A buddy of mine treated us to an incredible dish at our remote cabin that I had never heard of. Ceviche is a South American dish made popular by some high end Mexican resturaunts. He made it with Halibut we caught that day. Basically it is a cold salsa-fresca dish with raw fish. Chop onions, peppers, tomatoes, cilantro, etc. and cubes of halibut (you can use any fish or scallops). The trick is to coat the fish, (more like soak) in a ton of lime juice. The citric acid renders the fish "cooked". It is incredible, and the halibut was firm and very flavorful. Try it, you will be amazed.
And even if you like your but cooked, lime juice and cilantro are wonderful seasonings. I greatly prefer limes fruity/tangy flavor compared to lemon.
Since my filleting skills are lacking, I always have a good supply of salmon trimmings that get turned into ceviche. Thin sliced it's right up there with lox to top a bagel in the morning.