Ceviche

Recipe by Walumachoncha - submitted by Lumpy

• a good firm, not oily marine fish, grouper, snapper, pompano or the like are good.
• white onions
• tomatoes
• serranos
• cilantro
• limes
• sea salt
• carrots

Chop all veggies to small cubes, and halve the limes to squeeze Slice the the fish fillets into thin strips, or small cubes, the smaller the better. Never use freshwater fish like catfish, tilapia, or perch: too risky to get a parasite. Squeeze the limes until you have enough juice to soak the fish completely in a deep GLASS bowl. Let the fish marinade in the lime for a couple of hours, in fridge if you'd like. Once the time passes, add some salt to stop the "cooking" reaction. The fish will let a lot of juice out. Add all the chopped veggies and salt to taste. Serve with saltines or tostadas, some avocado slices, ketchup and hot sauce if you want.