Ceviche is one of the most refreshing things to eat on a hot summer's day and the recipe is incredibly simple. In this recipe we use Halibut and Tilapia but you could easily substitute almost any other fish or shellfish.

Step 1: Ingredients

2lbs Fresh Fish Fillet (In this case 1 lb Halibut and 1 lb Tilapia), sliced.
8-10 Garlic Cloves Crushed
1 Tsp Salt
1 Handful Fresh Cilantro, finely chopped.
Mix of Fresh Chillies to taste (We used 1 Habanero 2 Serano and 2 Red Chilis), de-seeded and finely chopped.
Juice of 15-20 Limes
1 Red Onion sliced.

Note on the Fish:
The tenderness of the fish will determine how thick you should slice it. The Halibut is pretty tender so you can go anywhere from 1/4 to 1/3 of an inch thick. The Tilapia is a bit firmer so it's better to go a bit thinner, about 1/8-1/4 of an inch thick.

According to common wisdom, the lime juice “cooks” the fish - partially or completely, depending on how long it is marinated. The citric acid in the lime juice does alter the structure of the proteins in the fish, making the fish more opaque and firm, just as if it had been cooked with heat. But the acid does not kill bacteria and parasites as well as heat does, so it’s important to start with the freshest, cleanest fish possible.

Step 2: Prepare the Fish

Put all the ingredients except the onion into a container and mix well.
Once it's mixed thoroughly, layer the onion on top, then seal and place in the fridge.
Allow to sit for 3-4 hours.
Serve cold, straight from the fridge
As a side, sweet potato, lettuce, corn, avocado or plantain all complaint the flavours very well.