Fish Cooked by Acid - Ceviche

• 1 lb (.5 kg). firm white fish fillets, such as haddock, cod, or bass
• 1/3 cup (80 ml) fresh lime juice
• 2/3 cup (150 ml) olive oil
• 2 green onions, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp (30 ml) finely chopped cilantro
• a few drops of hot pepper sauce
• salt

1. Rinse fish, dry and cut in thin strips across the grain.
2. Place in a non-metallic bowl.
3. Pour lime juice over fish, cover and marinate at least one hour, but preferably overnight in the refrigerator - the fish will become opaque.
4. In a serving bowl, combine olive oil, onions, garlic, half the cilantro and hot pepper sauce.
5. Season with salt.
6. Drain fish and add to serving bowl.
7. Toss gently, making sure fish is well coated.
8. Sprinkle with remaining cilantro.

firm white fish, lime juice, olive oil, green onions, garlic, cilantro, pepper sauce, salt

Taken from online-cookbook.com/goto/cook/rpage/000F5E (may not work)