This ceviche is shrimp-free, made with fresh rock fish, but you can use any white fish you choose, and feel free to add shrimp!
2# rock fish cut into bite size pieces
10-12 limes, juiced
2-4 small hot peppers
Small bunch cilantro, chopped
Thinly sliced red onion
1-2 tsp salt
Combine all ingredients and be sure that the fish is completely covered with the lime juice. For full flavor, let sit covered in the fridge for 24 hours. It will be ready in 4 hours, but let it sit as long as possible for the flavors to develop.
I used a quart size canning jar for my ceviche. Perfect for ensuring that all the fish is covered with the lime juice.
💥 Power food!
