The ceviche itself calls for Sea Bass, an amazing fish with a price tag to match. If you're looking for something a bit more economical (like myself), try nice fresh cod instead. However, I recommend you allow the fish to "cook" longer in the lime juice mix than the recipe calls for, in order to allow more thorough marination and tenderizing.
1 ounce lime juice
1/2 ounce simple syrup
1 egg white (Use fresh eggs that have been properly refrigerated. You can look for pasteurized eggs as well. You can also use powdered egg whites if you prefer)
Dash Angostura bitters
Place pisco, lime juice, simple syrup, and egg white in an ice-filled cocktail shaker and shake vigorously to a slow count of 10. Pour through a Hawthorne strainer to allow the most foam to pass through. Add dash of bitters.