White Fish Ceviche

Rinse fish, pat dry and remove any bones. Cut fish into pieces (about 1 cm) (approximately 1/2 inch) and place in a shallow bowl.

Squeeze out juice from limes. Add 100 ml (approximately 1/4 cup) of juice to the fish and toss to coat. 

Cover fish with plastic wrap and let marinate in the refrigerator for  at least 3 hours, stirring occasionally.

Meanwhile, score an X in bottom of tomatoes, plunge into a pot of boiling water for a few seconds and remove with a slotted spoon. Rinse under cold water. Peel tomatoes, halve, remove seeds and cut flesh into small dice.

Peel onion, cut into quarters and then cut into fine strips. Rinse the celery, remove any strings and finely chop stalks.

Rinse the cilantro, shake dry and pluck leaves.

Halve chile pepper lengthwise, remove seeds if desired, rinse and cut into thin rings. (If you like it spicy, do not remove ribs and seeds before slicing.)

Remove fish from the refrigerator. Add the diced tomatoes and celery, onion strips, cilantro leaves, chile pepper slices, oil and vinegar to the fish and mix gently to combine. Season with salt and pepper. Let stand at room temperature for 15-20 minutes.