Ceviche
Serves 4
Ingredients
Method
½ kg. Fresh White Fish (like Sea Bass Or Snapper), Cut Into Small Pieces
Juice Of 10 Limes
1 Onion, Finely Chopped
2 Tomatoes, Diced
2 Jalapeno Peppers, Finely Chopped
1 A Small Bunch Of Fresh Cilantro, Chopped
¼ tsp. Salt To Taste
⅛ tsp. Pepper To Taste
In a glass or ceramic bowl, combine the fish and lime juice. The juice should completely cover the fish; add more if necessary. Cover and refrigerate for about 4 hours, or until the fish is opaque and 'cooked' in the lime juice.
Drain the fish, reserving some of the lime juice. Mix in the onion, tomatoes, jalapenos, and cilantro. Season with salt and pepper. If desired, add a bit of the reserved lime juice for extra tang.