Dorisa's Ceviche

2 lbs of white fish fillets cut into small square pieces  (I used talipia and halibut)

2-3 hot peppers, red chilies or serranos, sliced (include seeds)

4 garlic cloves, crushed

4-5 large shallots, peeled and sliced finely

4 Roma tomatoes, seeded and diced very finely

2 bell peppers, 1 orange and 1 yellow, diced finely

15-20 limes 

1 bunch of cilantro, chopped as finely as possible

2-3 tbs sunflower or olive oil

Salt to taste

Place the raw fish pieces in a glass dish and cover it with salt, hot peppers, crushed garlic, a tablespoon of chopped cilantro, and lime juice from about 10 limes, the fish should be completely covered by lime juice.

Cover the dish with plastic wrap and chill, let the fish cook itself in the lime juice for at least 4 hours.  (I left it to marinate overnight in the fridge).  

Place the sliced shallots in a bowl, cover them with warm water and salt, let rest for at least 10 minutes, drain and rinse well.

Once the fish is “cooked” in the lime juice, remove fish and gently squeeze out the marinade.  In a separate bowl, combine the fish with shallots, tomatoes, bell peppers, cilantro, sunflower oil and salt to taste.  Add additional lime juice but do so according to your preference.  Mix well and refrigerate for at least 30 minutes before serving.

Note:  if you prefer, you can use just shrimp for a delicious shrimp ceviche!