One thing is certain in the Perdido area, you will have fresh fish at most any time you want it. I prefer Johnny's and Joy's Perdido Seafood Market for fresh off-the-boat fish and shrimp. 
It is a small version of the "famous" Joe Patti's but right in our own Perdido back yard. I have never been disappointed in their seafood and TC behind the counter will steer you right when it comes to a recommendation. She is the one cleaning and preparing the seafood coming off the boats and is a wealth of knowledge. I tease her about her tattoos and "colorful" language but she is a sweetheart, straight shooter and a barrel of fun just to talk to. TC doesn't necessarily like ceviche', (uncooked fish prepared in a lime, lemon or orange juice) but she will let you know what fish is freshest. That is the secret behind this great summer dish.
Last night I sent my wife Caroline out to get some of Perdido Seafood's finest so I could make ceviche' and she came home with perfect snapper and a half pound of shrimp. Here is my recipe for a quick meal:
Juice of 2 limes
Juice of 1 orange
1/2 Poblano pepper diced
1/4 cup red onion diced
1/4 cup celery diced
2 garlic cloves minced
3 tablespoons extra virgin olive oil
Hand full of cilantro coarsely chopped
1/2 lb. shrimp
1/2 lb. snapper fillet
One ripe avocado
One medium size ripe tomato (get at Earl's vegetable stand if possible, they are the best)
3 chopped green onions for garnish
Chop the vegetables and cilantro, toss with lime juice and orange juice and olive oil in a glass bowl big enough to hold the shrimp and fish when added. Barely blanch the shrimp in a quick bath of boiling water and arrange them evenly in the mixture. Cut the snapper in bite size chunks and arrange it in the mixture. Ensure all of the seafood is covered in juices. Cover and let sit in the refrigerator for an hour or so. The acidic juices will "cook" the snapper and finish the shrimp.
Arrange 2 dinner plates with avocado slices and tomato cut in 1/8's around the outside of the plate. Spoon a generous amount of the ceviche' in the center and dress the whole thing with the juices and vegetable bits left in the bowl. Top with the green onions, salt and fresh ground pepper to taste. Joe Patti's sourdough bread is the best with this but if you go to Winn Dixie look for artesan bread, especially the rosemary focacia. Best wine is a Viognier (try McMannis) or crisp Sauvignon Blanc from New Zealand (Kim Crawford is perfect).
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