Ceviche

• 1 lb firm-fleshed fish fillet, such as bream or sea bass, skin removed, diced
• 3 None limes, juiced
• 2 None tomatoes, seeded and diced
• 2 None green onions, thinly sliced
• 1 None celery stalk, diced
• 1/3 cup coconut milk
• 1 None birds-eye chili pepper, seeded and finely chopped
• 1 None long green chili pepper, seeded and finely chopped

1. Place fish in a glass or plastic bowl. Pour lime juice over top. Cover and refrigerate for 3 hours, stirring occasionally.
2. Meanwhile, combine tomato, onion and celery in a medium bowl and season to taste. Cover and refrigerate until well chilled.
3. Strain fish, pressing down to drain juice. Place in a medium bowl. Add coconut milk and chili peppers and season. Serve ceviche with tomato, onion and celery salsa.

firmfleshed fish fillet, tomatoes, green onions, celery stalk, coconut milk, birdseye chili pepper, long green chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/32881 (may not work)