White Fish Ceviche

• 3 lbs boneless white fish, skinless (grouper, striped bass, hake, or halibut)
• fresh lime juice (3 limes)
• fresh orange juice (1 orange)
• 2 tablespoons white vinegar
• kosher salt & freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 small red onion, chopped
• 3 green onions, trimmed and chopped 1 celery rib, chopped
• 2 tablespoons fresh cilantro, chopped

1. Using a sharp knife, cut the fish, on the bias, into 1/8 inch pieces.
2. Place the fish in a bowl with the juice of 2 limes and refrigerate 15 minutes to "cook.".
3. Use a clean bowl, and stir together the juice of 1 lime, orange juice, vinegar, salt, pepper, and olive oil; stir in the onion, green onion, celery, and cilantro.
4. Drain the fish and gently fold into the dressing.
5. Serve immediately, or refrigerate 3 to 4 hours, up to 2 days.

white fish, lime juice, orange juice, white vinegar, kosher salt, olive oil, red onion, green onions, fresh cilantro

Taken from www.food.com/recipe/white-fish-ceviche-448288 (may not work)