Spicy Sea Bass Fish Ceviche

• 1.5 pounds Skinless Sea Bass fish, cut in small dice.
• 2 cups Lime juice, fresh squeezed.
• 4 cups Roma tomatoes, seeded and diced small.
• 2 cups Red onion, diced small.
• 1/2 cup Jalapeno pepper, diced small.
• 1/2 cup Cilantro, chopped.
• 2 cloves Garlic cloves, minced.
• 3/4 teaspoon Black pepper
• 1 tablespoon Tapatio hot sauce
• 2 tablespoons Salt

1. Using a plastic container large enough to hold all the ingredients, combine the diced fish, lime juice, garlic, black pepper, salt and Tapaito sauce and marinate for at least two hours in the refrigerator.
2. Meanwhile, combine the rest of the ingredients and set aside in the refrigerator.
3. Once the fish has marinated for the first hour, proceed to add the vegetable mix and stir all ingredients.
4. Allow the ceviche to marinate for another hour before serving.

fish, lime juice, tomatoes, red onion, pepper, cilantro, garlic, black pepper, hot sauce, salt

Taken from www.epicurious.com/recipes/member/views/spicy-sea-bass-fish-ceviche-5c81735639f32925ba55c64f (may not work)