This really is not officially ceviche, but “tiradito”. The difference is in the way the fish is cut. If it’s in cubes, it’s a ceviche, and if it’s laminated it’s a tiradito. So now you know :). I really like this recipe because it’s very fresh, it has an amazing level of acidity and I just love how the physalis complements the passion fruit. Also those basil leaves give a really nice touch to a bite. The only difficult part really is to laminate the fish. You will need a really sharp knife and slow, continuous movements to achieve a perfect cut 🙂 And if you think you can’t handle it, you can always dice up the fish and actually make ceviche….