White Fish Ceviche - cooking recipe

Ingredients

3 lbs boneless white fish, skinless (grouper, striped bass, hake, or halibut)
fresh lime juice (3 limes)
fresh orange juice (1 orange)
2 tablespoons white vinegar
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1/4 small red onion, chopped
3 green onions, trimmed and chopped 1 celery rib, chopped
2 tablespoons fresh cilantro, chopped

Preparation

Using a sharp knife, cut the fish, on the bias, into 1/8 inch pieces.
Place the fish in a bowl with the juice of 2 limes and refrigerate 15 minutes to \"cook.\".
Use a clean bowl, and stir together the juice of 1 lime, orange juice, vinegar, salt, pepper, and olive oil; stir in the onion, green onion, celery, and cilantro.
Drain the fish and gently fold into the dressing.
Serve immediately, or refrigerate 3 to 4 hours, up to 2 days.