Ceviche

When fish is cooked in lime juice; a chemical process, the citric acid denatures the proteins in the flesh of the fish and  renders it “delicioso” 

Ingredients 

• (1/2 kg/ 1 pound)   mixed raw seafood/shellfish - fillets of halibut, wahoo, mahi-mahi, sea bass or any other white fish, prawns, calamari, shelled crab, mussels, and any other shellfish or seafood you want. (All seafood should be cut into 1/2" pieces, the idea being that each spoonful has a variety of seafood in each bite) 
• 6 juice of limes, or enough to cover fish
• 1 cup diced fresh tomato
• 1 sweet green pepper (capsicum), diced 4 tbsp.
• chopped cilantro (coriander) salt to taste pepper to taste
• 1 medium onion, chopped
• fine dash of hot sauce 

Method

Clean and remove any shells, beaks, etc. from seafood.  if large shrimp are used, de-vein them.  Dice seafood/fish/shellfish into approximately 1/2-inch dice.  
 
Marinate fish in the lime juice in the fridge overnight, or for 8 hours.  This process cooks the fish. 
 
Stir often while marinating. 
 
Pour off most of the lime juice.  Leave enough juice to keep fish moist. 
 
Three hours before serving, add remaining ingredients