Ceviche With Confetti Peppers

• 1 pound flounder fillets
• Juice of 2 limes
• 1 cup chopped ripe tomato
• 1/2 medium green bell pepper, seeded and finely chopped
• 1/2 medium red bell pepper, seeded and finely chopped
• 1/2 medium yellow bell pepper, seeded and finely chopped
• 4 tablespoons chopped scallions
• 1/2 fresh jalapeno pepper, seeded and finely minced (or to taste)
• Salt and freshly ground black pepper
• 1 tablespoon minced fresh coriander leaves

1. Cut the flounder into half-inch dice.
2. Mix the fish with the lime juice in a glass or ceramic bowl.
3. Cover and refrigerate for eight to 12 hours.
4. Drain any excess liquid from the fish.
5. Mix with the remaining ingredients, seasoning carefully to taste.
6. Refrigerate until ready to serve.

chopped ripe tomato, green bell pepper, red bell pepper, yellow bell pepper, scallions, jalapeno pepper, salt, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/3268 (may not work)