First time i tasted ceviche was when my mother tried to make it and serve it to her friends. Just the thought of eating raw fish was out of the question but she did tell me that the lemon juice cooks it through. when i traveled to Lima Peru for our friend Baruch Ivcher’s daughters wedding we went to the restaurant La Rosa Nautical, and they prepared different kinds of ceviche. this is one that i make all the time.
1 kilo of grouper (2.2lb) (or any white fish) cut into small pieces
2 red onions, cut into thin slices
1 celery stalk, sliced thinly
2 red peppers, seeded and diced
1 cup of coriander, diced
3 cups of lime or lemon juice
Salt Pepper To Taste
Mix all the ingredients in a bowl.
Place in the refrigerator for 2 hours and serve.