Mexican Ceviche

Be warned, it makes a lot of ceviche and is very spicy!

Ingredients;

3 pounds of Fish fillets (any whitefish, some shrimp may be added as well.)
3-4 medium tomatoes
5-6 Serrano peppers
1 onion
24 limes
1/2 tablespoon salt
1/4 cup cilantro (finely chopped)

Dice fish into small pieces approximately an inch in size. Place in large plastic or glass bowl - it doesn't need to be shallow. Using a lime juicer, add the juice of all 24 limes. Marinate for several hours in the refrigerator. Dice onion, tomatoes, and serrano peppers and add to the fish mixture. Stir in salt and cilantro. Cover and place back in refrigerator for at least 30 minutes to allow flavors to mix.

Recipe may be made smaller by reducing ingredients to half or one third of original quantities. Remember to use 7-8 limes per pound of fish. The bottled lime juice may be used, but it will not yield the same result. It adds a concentrate sweet/bitter flavor to the dish and is not as good as fresh squeezed.

 The "juice" of ceviche is called "Tiger's Milk" and is thought to increase virility and cure hangovers.