 In all ceviches, lime juice and salt are ubiquitous ingredients.In Chile, ceviche is often made with fillets of halibut or Patagonian toothfish, and marinated in lime and grapefruit juices, as well as finely minced garlic and red chili peppers and often fresh mint and cilantro are added.In Mexico and some parts Central America, it is served either in cocktail cups with tostadas, salted crackers, or as a tostada topping and taco filling.