So at the risk of being called a foodie (or worse), I'll admit that we tried some ceviche two years ago with lake trout.  Used 2 fresh limes and some soy sauce, maybe some chili pepper flakes, and one filet from a decent sized LT cut into bite-sized chunks.

Let it sit for a couple of hours - and chowed away.  Quite good.  

One of our former tripmates is a chef and suggested we try it.  I think it could have sat in the lime juice a little longer to firm up some more, but it was good anyways.

We did this on our last night of the trip - just in case :)