Peruvian Fish Ceviche

Serve 3                            Prep  15 min       

Ingredients

• 11 oz Fresh Tilapia fillets (sushi quality) or other firm white fillets, 1/2 inch cubed
• 4 garlic cloves, minced
• 1/2 tsp salt
• a pinch of black pepper
• 1/2 cup fresh cilantro, chopped
• 1-2 fresh serrano peppers, seeded and chopped
• 5-8 limes, freshly squeezed and strained to remove pulp, enough to cover fish
• 1/2 red onion, thinly sliced and rinsed
• Tobasco hot sauce (optional)

Directions

1. Combine all ingredients except red onion in a glass bowl and mix well.
2. Place red onion on top, cover and let it marinate in the refrigerator for at least 2-3 hours before serving. Taste the fish ceviche and add additional salt if needed.
3. Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.

Note: Don't worry about the tilapia being uncooked; the acidity of the lime juice actually cooks the fish without heat.