 Greetings, everyone. This is James P. Madan of Megalife21 and the Facebook group Everything is Food. Today, I made myself a large container of mahi mahi fish ceviche, my first attempt at making ceviche. I use fresh cilantro. I cut it up fine with kitchen shears. I have chopped tomatoes in there. Diced tomatoes actually. Very finely diced. A teaspoon of Himalayan pink salt, black pepper, and of course, I'd say a large package of mahi mahi fillets. That's basically it. And of course, fresh lime juice. I must have put about four whole limes in there. Let me tell you, the aroma of fresh cilantro is extremely invigorating, extremely. It's excellent for detoxifying heavy metals out of the bloodstream, detoxing the bloodstream of heavy metals. But what a wonderful aroma. So tomorrow, this will be ready for me to chow down on. And I make this video in honor of my near-dear friend in San Diego, California, Natalia, who is also a moderator of the group. And that's about it. I'm going to enjoy it, man. Mahi mahi ceviche recommended by the tour guide at Cabo San Lucas, Baja, Mexico, the tour guide of the glass bottom boat, recommended that I use mahi mahi fish, which is also called Dorado in Spanish. All right. What a refreshing smell. I mean, those of you that are lovers of good Mexican food, of real Mexican food, know the aroma of fresh cilantro. And of course, all you Peruvians out there that grew up with ceviche. Well, now ceviche is universally popular throughout Latin America. Not just Peru, but it is a Peruvian dish. And you can see the beautiful colors. And it smells awesome. And it's going to be great tomorrow after the fish, the raw mahi mahi is marinated by the lime juice, the acid from the lime. But you could do all different types of seafood, raw in ceviche. I'm not sure about the history of ceviche. I'm not sure if it's, if it dates back to the Inca people, the Inca Empire of Peru. I'm not sure, but it's outstanding. All right. Take care.