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Peruvian fish cebiche or ceviche

Name: Peruvian fish cebiche or ceviche
Ingredients: 1 ½ pounds very fresh and high quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi); 11 red onion, thinly sliced; 11 cup freshly squeezed lime juice, from about 35- 40 key limes, or 15-20 Peruvian limes; 11-2 habanero peppers, cut in half, without seeds and deveined; 12-3 sprigs of fresh cilantro; 1 Salt to taste; 1 Finely chopped cilantro to taste; 1 Lettuce leaves; 1 Cancha, tostado or chulpe corn nuts; 1 Fresh boiled corn; 1 Sweet potato: thinly fried or baked chips or boiled thick slices; 1 Chifles or fried green plantain chips; 1 Diced or sliced hot peppers - optional; 1 Olive oil - optional; 1 Lime slicesCut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.; 1 Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.; 1 Rinse the fish to remove the salt; 1 Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.; 1 Cover and refrigerate for about 5-15 minutes.; 1 Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.; 1 Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.; 1 Serve immediately with your choice of sides and garnishes.

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1 ½ pounds very fresh and high quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi)
11 red onion, thinly sliced
11 cup freshly squeezed lime juice, from about 35- 40 key limes, or 15-20 Peruvian limes
11-2 habanero peppers, cut in half, without seeds and deveined
12-3 sprigs of fresh cilantro
1 Salt to taste
1 Finely chopped cilantro to taste
1 Lettuce leaves
1 Cancha, tostado or chulpe corn nuts
1 Fresh boiled corn
1 Sweet potato: thinly fried or baked chips or boiled thick slices
1 Chifles or fried green plantain chips
1 Diced or sliced hot peppers - optional
1 Olive oil - optional
1 Lime slicesCut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
1 Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
1 Rinse the fish to remove the salt
1 Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.
1 Cover and refrigerate for about 5-15 minutes.
1 Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
1 Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.
1 Serve immediately with your choice of sides and garnishes.