Yellowfin/Yellowtail Tuna Ceviche

• 1/2 pounds (approximately) Yellowfin/Yellowtail
• 2 whole Tomatoes, Large
• 2 cloves Garlic (or To Taste)
• 13 whole Red Onion (Large)
• 3 whole Green Onions
• 1/2 bunches Cilantro
• 2 whole Jalapenos
• 8 whole Limes, Juiced
• 1/4 teaspoons Salt (I Use Kosher)

1. Chop everything.
2. Squeeze the lime juice on top.
3. Add the salt.
4. Any and all can be adjusted to taste.
5. Mix it all together, cover, and then refrigerate for 1 1/2 hours minimum.
6. More is better.
7. The fish will turn opaque from the acidity of the limes.
8. Serve with tortilla chips or fried tostada shells.
9. Note: Go easy on the jalapenos till you know their strength.
10. Remove seeds.

yellowfin, tomatoes, garlic, red onion, green onions, cilantro, jalapenos, salt

Taken from tastykitchen.com/recipes/main-courses/yellowfinyellowtail-tuna-ceviche/ (may not work)