Ramon's fish ceviche {Ceviche de pescado}

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

hot peppers, can use Ecuadorian style aji peppers, red chilies, or serranos, sliced

garlic cloves, whole but gently crushed (optional)

small red onions, use Ecuadorian style cebolla paiteña or replace with 4-5 large shallots, peeled and finely sliced

tomatoes, diced

bell peppers, any color, diced

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

bunch of cilantro, chopped as finely as possible

oil (avocado oil, sunflower oil, etc)

Salt

Fish ceviche sides or toppings:

Chifles or thin plantain chips

Patacones or tostones

Tostado style corn nuts or popcorn

Aji sauce or diced hot peppers for those who want to add extra spice