Cobia? Kiwi!

Ceviche is usually seafood marinated in citrus, and we often serve it as a salad or a main with a crackling Chardonnay. I'm told that the name of this exquisite dish comes from the Quechua "siwichi", but it may also be related to the Spanish word "escabeche", which comes from the Arabic term "sikbaj", and the that's where the road ends. Sounds like a Moorish dish to me. It occured to me that when matching wine and food, we have two choices, to go "like" (big Barolo, big tomato sauce), or "against" (big Barolo, vichysoise). Since classis ceviche is a double "against" dish (there aren't that many "terroirs" where fish and citrus co-exist, and after all, one ingredient is a fish and the other a fruit), I thought, could I imagineer a "double like" take on this family favorite?. Thus inspired, I now offer to you this new twist on a classic. Take your favorite citrus fruit (here we're using Kiwi), and marinate the fruit in it's OWN juice! Seems simple, that is until you TASTE! Slice thin, serve atop fresh greens, and see where it leads. (NOTES - 1) the apple is simply a prop for the photograph - you DO need to use citrus fruit for this dish, as the citric acid in the fruit juice "cooks" the fruit, and 2) I haven't put the fruit in the "pot" yet in the photograph, so just imagine the rest of the preparation).