I haven't done it on a canoe trip (yet) but I love ceviche.  I've made it a few times at home though.  I bet it would be good on a trip too and the thought has definitely crossed my mind before.

What kind of fish do you think would work best?  I've heard of, but never tried, ceviche with salmon so I guess lakers would be one possibility.  Walleye of course might work.  I bet the best fish to use might be deboned northern pike though.  Nice firm texture.

I think I'd squeeze the limes at home just before I left and bring the juice in a small lexan bottle.  I'd be worried about how it might taste coming out of a nalgene.  My base recipe at home calls for the juice of 6 limes for 2 lbs of seafood if that helps.  Of course there's fresh peppers and whatnot in there too.  If you were doing fish only you could get by with less.

Would you bring in a fresh red bell pepper and a red onion to dice in?  What about a little fresh ginger?  Jalapenos if course.  Then of course there's cilantro if you like it, but you might have to go with dried there.  Avacado?  For sure, a meal that would have to be eaten early in the trip if you bring fresh ingredients for it.  Even some fresh wild blueberries in there would provide an interesting substitution for recipes calling for mango instead of avacado...

For sure, you could make an awesome meal using ceviche and the only thing you'd need a stove or fire for is to heat the dishwater.  :)

One of these days when I plan a trip with an easy first day with not too many portages and some time to fish...it's going to have to happen.  [smiley=thumbup.gif]