Ceviche

• 1 12 lbs fresh sea bass (saltwater fish, cut into 1-inch cubes) or 1 12 lbs red snapper (saltwater fish, cut into 1-inch cubes) or 1 12 lbs shrimp (saltwater fish, cut into 1-inch cubes) or 1 12 lbs scallops (saltwater fish, cut into 1-inch cubes)
• 1 cup fresh lime juice
• 1 medium white onion, sliced into rings and blanched (if using this as a dip, dice the onion, put into a metal strainer and blanch that way)
• 1 large tomatoes, peeled and diced
• 14 cup chopped cilantro (to taste)
• 14 cup olive oil
• 2 fresh jalapenos, seeded, deveined, and cut into small dice
• salt, to taste
• lettuce leaf
• lime slice (garnish)

1. Place fish in glass or ceramic dish.
2. Add lime juice and toss gently.
3. Cover and refrigerate at least 4 hours, turning or stirring fish once.
4. Add blanched onion, tomato,cilantro,olive oil,chilies and salt and stir gently.
5. Cover and refrigerate 4 hours.
6. Arrange on lettuce leaves and garnish with lime slices or put into glass or ceramic serving dish and serve with tortilla chips.

bass, lime juice, white onion, tomatoes, cilantro, olive oil, fresh jalapenos, salt, lime slice

Taken from www.food.com/recipe/ceviche-335182 (may not work)