Breath of the West Coast - Ceviche

• Use a two-quart or larger bowl
• 1 Pound of fresh fish: Tuna, Yellow tail is excellent. Your favorite other fish, shrimp, scallops or deep sea monster
• Cut into 1/2" cubes
• Manly, Boy-Food hot and flavorful options-
• 1 or more finely chopped Seranno peppers for heat and flavor
• 1 or more finely chopper Jalapeno peppers for heat and flavor
• 1 cup (225 ml) chopped Anaheim peppers or pasillas peppers
• 1 cup (225 ml) chopped Spanish or green onions
• 1 or more finely chopped garlic cloves
• 1 cup (225 ml) chopped ripe, juicy tomato that taste like a ripe and juicy tomato.
• 1 cup (225 ml) cleaned, fresh and chopped cilantro
• 9 limes more or less. What ever it takes!
• Bags of white corn Tortilla Chips

1. Toss or fold, but mix gently and spread in glass dish to marinate.
2. Cover this Breath of the West Coast with fresh squeezed lime juice.
3. Most restaurants do not salt.
4. The lime juice masks the salt.
5. Cover and let marinate in the refrigerator twenty-four hours.
6. Taste the next day after the lime has cooked the fish.
7. Then add salt but sparingly.

larger bowl, fish, cubes, peppers, chopper, peppers, spanish, garlic, chopped ripe, cilantro, tortilla chips

Taken from online-cookbook.com/goto/cook/rpage/000749 (may not work)