Ceviche - cooking recipe

Ingredients

1 lb. white fish*, uncooked and cut into small squares
1/2 green pepper, thinly sliced
1/2 onion, thin ring slices
hot pepper to taste (hot sauce or hot pepper)
3 garlic cloves, minced
lime juice, about 3/4 c. enough to cover fish
coconut cream (optional)

Preparation

Combine all ingredients and mix.
Cover tightly.
Refrigerate at least overnight.
Add coconut cream on top before serving. (Ceviche lasts up to a week.)