peruvian ceviche

[Oz]

this is a classic for the peruvian. definatly tastes really good. give it a try.

1 pound fresh fish (albacore, sole, snapper, halibut, anything you
would see on a sushi menu)
1 cup lime juice - key limes if you can get them
1/2 cup lemon juice
1/2 cup orange juice
1 Tbsp salt
1 rocoto chile (chile manzano in Mexican markets) or
2 aji limon (substitute a habanero)
1 medium onion, sliced very thinly into half-moons
4 Tbsp chopped cilantro

Cut the fish into small pieces: You can dice it or leave it in
pieces up to 1 inch square, but remember that the larger the pieces
the longer it will take to marinate.

Salt the fish, then cover with the citrus juice in a non-reactive (glass
or plastic) container with a lid. Add the sliced onions and the chiles.

Chill this in the fridge for at least 2 hours, possibly as much as 3
hours - very large pieces can take longer. If your fish is truly raw-eating
quality, it is OK if the centers of the pieces are still raw-looking.

To serve, lay down some of the onions and chiles and top with the
fish. Garnish with the cilantro.