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Ceviche 21

Ceviche 21 is built on Boneless Fish Preferably White Sea Bass, Onion, Fresh Lemon Juice, and Celery. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 1 1/2 cup
• 1 1/3 cup
• 1/2 cup

Method (preview)

1. 1

   Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high.

2. 2

   Add all the other ingredients, mixing well.

3. 3

   The lemon juice should cover the fish.

4. 4

   Cover with plastic wrap and place in the refrigerator.

5. 5

   Allow one day for fish to cook in the lemon juice and onions.

6. 6

   Serve with crackers or saltines.