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  FISH CEVICHE

• This dish always reminds me of summer which is why I especially like to make it during our cold Chicago winters!
• You can use almost any firm fish for ceviche. Snapper, corvina, marlin and even tilapia are great choices. Be sure that you fish is skinned.
• When serving ceviches of any sort, think avocados! Pour over an avocado half as a serving dish or in a martini glass with avocado slices around the sides. Chips on the side!
• This recipe can be made a couple of hours before serving or even the day before. I wouldn't keep it much longer than a day as the fish gets too firm.

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Ingredients

• 2 pounds firm fish of your choice,skinned, cut into 1 inch pieces.
• 1 cup fresh lemon juice
• 1 cup fresh lime juice

• 3 cups cilantro, chopped
• 1 1/2 cups fresh orange juice
• 1 1/2 cups fresh lime juice
• 1 1/2 cups red onions, chopped
• 1 cup red peppers,diced
• 1/2 cup yellow peppers, diced
• 1/2 cup jalapeno peppers, diced
• 1/4 cup green olives, sliced
• 1/2 cup green olives, whole
• 1/3 cup capers
• 2 tablespoons fresh garlic, chopped
• 2 tablespoons tomato paste
• 1 tablespoon sriracha hot sauce
• 1 tablespoon salt
• 1 teaspoon black pepper

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Directions