Ingredients:
2 pounds of tilapia fillets, diced (you can also use other white fish fillets)
1 ½ cup of fresh lime juice
1 fresh yellow hot pepper, seeded and chopped (if you can’t find it, use a habanero pepper)
½ cup of celery, chopped
2 garlic cloves, chopped
2 large red onions, cut into long thing strips - julienne style
3 tablespoons of fresh cilantro, chopped
1 cup of lime juice
Lettuce leaves
Preparation:
Put the fish into a large glass bowl with the lime juice (1 ½ cup), cover, and put in the fridge for at least 2 hours.
Drain the lime juice from the fish and add the hot pepper, celery, garlic, onions, cilantro, salt, pepper and the rest of the lime juice (1 cup). Put in the fridge until ready to serve.
Serve the ceviche on top of lettuce leaves.
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