Ecuadorian fish ceviche {Ceviche de pescado ecuatoriano}

white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces

red onions diced very finely

tomatoes diced very finely

bell peppers, assorted colors, chopped very finely

~20 small to medium sized limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade

bunch of cilantro (also known as coriander) chopped as finely as possible

few tablespoons of oil (sunflower, avocado, etc), adjust to taste

Salt