This is ceviche. Essentially raw fish that's been cooked.
If that makes little sense then let me explain.
The fish marinades in lime and the process somehow "cooks" the fish so that when it's served up it tastes like it isn't raw. Which, of course, it still essentially is.
The beauty being that you lose nothing of that fresh fish tastiness and the lime gives it even more zing.
I seem to recall from my last Central American travels that outside of Nicaragua you are more likely to have tomato as a major ingredient. All in all, it was more like a fish salsa and pretty good too. I seem to recall tomato ketchup being added sometimes.
Here's a list of differing recipes from across Latin America.
Ever since visiting these parts last time around, I have mentioned ceviche as one of my favourite foods. Even among chefs I have noted puzzled looks of non-recognition.
Strange, of all the food I have eaten in Latin America, this is the one that I can most imagine being tarted up and served up on big white plates to idiots.
The ceviche? Darling, it's to die for. You must soooo try it. It's a steal at $30 a spoonful.
For the record, the ceviche above was 25 Cordobas, including crackers, from Deli Express on Calle Atravesada. That's about 1.3 of your Yankee Dollars.