Halibut Ceviche

Ingredients
2 pounds of white fish fillets (corvina, halibut, sea bass, tilapia, mahi mahi, snapper), cut into small square pieces * I always use halibut or sea bass
1 Serrano pepper, diced (remove seeds)
2-4 garlic cloves, whole but slightly crushed so the flavor infuses the fish
2 small red onions, finely sliced
4 tomatoes, seeded and diced
20 medium sized limes 1 bunch of cilantro, finely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoons of avocado oil
Kosher salt

Directions

1. Place the diced raw fish in a large bowl or dish with the diced Serrano peppers, garlic cloves, 2 tablespoons of chopped cilantro, 2 teaspoons of Kosher salt. Cover with lime juice from about 10 limes, the fish should be completely covered or almost completely covered by the lime juice.

2. Cover the bowl with plastic wrap and refrigerate it for 3-4 hours.

3. Place sliced onions, 2 teaspoons of Kosher salt, and add warm water (enough to cover the onions). Let rest for about 10 minutes, drain and rinse well with cold water.

4. Combine rinsed onions with the diced tomatoes and diced bell peppers. Add the juice from about 5 limes and 1 teaspoon Kosher salt. Let this mix marinate for at least 20 minutes longer until ready to mix with the fish.

5. After 4 hours your fish should be completely white and “cooked” by the lime juice. Remove the garlic pieces and strain about half of the liquid from the bowl. If you don't like too much lime juice you can strain it all, but I like it with extra lime juice.

6. Add the marinated onion, tomato, and bell pepper mix to the fish. Add the chopped cilantro, oil, and additional salt and lime juice to taste. Serve with chips or on tostada rounds.