Seviche - cooking recipe

Ingredients

1 lb. white fish (corgina, cod or halibut)
juice of 12 limes or lemons
4 onions, diced
2 cloves garlic, diced
1 1/2 hot peppers, diced
1 bunch parsley, chopped
6 drops Tabasco sauce
salt and pepper to taste
3 tomatoes (optional), chopped

Preparation

In a glass casserole dish, mix all ingredients.
Refrigerate 6 hours or overnight.
If spicier, increase hot peppers and Tabasco. May be served on crackers or in tart cups.