Receta Peruvian Fish Ceviche

by Sunny Shin

Serve 3                            Prep  15 min        Ingredients 11 oz Fresh Tilapia fillets (sushi quality) or other firm white fillets, 1/2 inch cubed4 garlic cloves, minced1/2 tsp salta pinch of black pepper1/2 cup fresh cilantro, chopped1-2 fresh serrano peppers, seeded and chopped5-8 limes, freshly squeezed and strained to remove pulp, enough to cover fish1/2 red onion, thinly sliced and rinsedTobasco hot sauce (optional) DirectionsCombine all ingredients except red onion in a glass bowl and mix well.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.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.