Ceviche - cooking recipe

Ingredients

6 large fillets grouper or snapper (no bones; must be white meat)
celery
green pepper
purple (red) onions
hot peppers (from a jar)
fresh lime juice (20 to 25 limes)
1 1/2 to 2 oz. white vinegar

Preparation

Cut up fish in small pieces; pour lots of salt over.
Place in refrigerator 2 to 3 hours.
Chop up other ingredients.
Wash fish well after refrigeration time; pat dry.
Add rest of ingredients; squeeze lime juice and vinegar over fish, enough to cover.
Mix and refrigerate overnight.
The lime juice marinade cooks the fish.