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Ramon’s fish ceviche {Ceviche de pescado}

Name: Ramon’s fish ceviche {Ceviche de pescado}
Ingredients: 2 pounds of white fish fillets (corvina, halibut, sea bass, tilapia, mahi mahi, snapper), cut into small square pieces; 12-3 hot peppers, can use Ecuadorian style aji peppers, red chilies, or serranos, sliced; 12-4 garlic cloves, whole but gently crushed (optional); 12-3 small red onions, use Ecuadorian style cebolla paiteña or replace with 4-5 large shallots, peeled and finely sliced; 14 tomatoes, diced; 12 bell peppers, any color, diced; 1 ~20 small to medium sized limes, separated into about 10 limes to cook the fish and 10 limes for the onion and tomato marinade; 11 bunch of cilantro, chopped as finely as possible; 12-3 tablespoon of oil (avocado oil, sunflower oil, etc); 1 Salt to taste; 1 Chifles or thin plantain chips; 1 Patacones or tostones; 1 Tostado style corn nuts or popcorn; 1 Aji sauce or diced hot peppers for those who want to add extra spicePlace the diced raw fish in a large bowl or dish with the sliced hot peppers, garlic cloves, a tablespoon of chopped cilantro, 1-2 teaspoons of salt, and cover it with lime juice from about 10 limes, the fish should be completely covered or almost completely covered by the lime juice.; 1 Cover the bowl with plastic wrap and refrigerate it for about 3-4 hours.; 1 Place the sliced onions or shallots in a bowl, sprinkle them with a few teaspoons of salt and add warm water (enough to cover the onions), let rest for about 10 minutes, drain and rinse well with cold water.; 1 Combine the rinsed onions with the diced tomatoes and diced bell peppers. Add the juice from about 5 limes and some salt. Let this mix marinate for at least 10 minutes, it can also be prepared ahead of time and refrigerated until ready to mix with the fish.; 1 Once the fish is “cooked” in the lime juice, it should be completely white, remove the sliced hot peppers and garlic cloves. Based on your preference, and the acidity level, you can keep all the lime juice where the fish cooked in, or just some of it. You can strain the liquid to remove any pieces of hot peppers (or seeds) or garlic.; 1 Add the marinated onion or shallot, tomato, and bell pepper mix to the fish. Add the chopped cilantro, oil, salt and additional lime juice to taste. You can serve immediately or let it rest for another 20-30 minutes before serving.; 1 Serve with chifles, patacones, popcorn or corn nuts as well as with some good hot sauce or aji.

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2 pounds of white fish fillets (corvina, halibut, sea bass, tilapia, mahi mahi, snapper), cut into small square pieces
12-3 hot peppers, can use Ecuadorian style aji peppers, red chilies, or serranos, sliced
12-4 garlic cloves, whole but gently crushed (optional)
12-3 small red onions, use Ecuadorian style cebolla paiteña or replace with 4-5 large shallots, peeled and finely sliced
14 tomatoes, diced
12 bell peppers, any color, diced
1 ~20 small to medium sized limes, separated into about 10 limes to cook the fish and 10 limes for the onion and tomato marinade
11 bunch of cilantro, chopped as finely as possible
12-3 tablespoon of oil (avocado oil, sunflower oil, etc)
1 Salt to taste
1 Chifles or thin plantain chips
1 Patacones or tostones
1 Tostado style corn nuts or popcorn
1 Aji sauce or diced hot peppers for those who want to add extra spicePlace the diced raw fish in a large bowl or dish with the sliced hot peppers, garlic cloves, a tablespoon of chopped cilantro, 1-2 teaspoons of salt, and cover it with lime juice from about 10 limes, the fish should be completely covered or almost completely covered by the lime juice.
1 Cover the bowl with plastic wrap and refrigerate it for about 3-4 hours.
1 Place the sliced onions or shallots in a bowl, sprinkle them with a few teaspoons of salt and add warm water (enough to cover the onions), let rest for about 10 minutes, drain and rinse well with cold water.
1 Combine the rinsed onions with the diced tomatoes and diced bell peppers. Add the juice from about 5 limes and some salt. Let this mix marinate for at least 10 minutes, it can also be prepared ahead of time and refrigerated until ready to mix with the fish.
1 Once the fish is “cooked” in the lime juice, it should be completely white, remove the sliced hot peppers and garlic cloves. Based on your preference, and the acidity level, you can keep all the lime juice where the fish cooked in, or just some of it. You can strain the liquid to remove any pieces of hot peppers (or seeds) or garlic.
1 Add the marinated onion or shallot, tomato, and bell pepper mix to the fish. Add the chopped cilantro, oil, salt and additional lime juice to taste. You can serve immediately or let it rest for another 20-30 minutes before serving.
1 Serve with chifles, patacones, popcorn or corn nuts as well as with some good hot sauce or aji.