Peruvian Ceviche

Ingredients

• •1.5 lbs firm white fish (halibut or sea bass), diced into bite-sized pieces
• •1 cup fresh lime juice
• •2 medium red onions, thinly sliced
• •2 medium tomatoes, diced
• •1/4 cup fresh cilantro, chopped
• •1 jalapeño, minced
• •2 cloves garlic, minced
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons olive oil

Directions

1. 1Place diced fish in a glass bowl and pour lime juice over it, ensuring the fish is completely covered.
2. 2Add salt and pepper, then refrigerate for 15-20 minutes until the fish becomes opaque and 'cooked' by the acidity.
3. 3In another bowl, combine sliced red onions, diced tomatoes, minced jalapeño, and garlic.
4. 4Drain excess lime juice from the fish, then gently fold the fish into the tomato mixture.
5. 5Add chopped cilantro and drizzle with olive oil, then toss gently to combine.
6. 6Taste and adjust seasoning as needed, then serve immediately over crackers or with avocado.

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