Ceviche - cooking recipe

Ingredients

1 lb. firm whitefish
1 1/2 c. lime juice
1 1/2 c. onion, chopped finely
3 fresh hot peppers, sliced
2 Tbsp. salt
3 Tbsp. coriander

Preparation

Cut fish in small pieces.
Place in sieve and pour boiling water over it.
Let drain well.
Put all other ingredients in a bowl (not metal) and add fish.
Let cool at room temperature, then cover and put in refrigerator.
Fish must always be covered by lime juice.
It should be prepared about 6 hours before serving.
Serve with salty crackers.