Catfish Ceviche (Or Seviche) - cooking recipe

Ingredients

2 lbs catfish fillets, skinned and cut into 1/2 inch pieces
4 fresh lemons, juiced
2 fresh limes, juiced
2 small cucumbers, deseeded and diced
2 tomatoes, deseeded and diced
1 green bell pepper, deseeded and diced
1 red bell pepper, deseeded and diced
1 red onion, diced
3 garlic cloves, minced
1/4 cup olive oil
1 pinch cumin
1 dash Tabasco sauce (optional)
2 jalapenos, deseeded and fine diced (optional)

Preparation

Combine fish with juices of lemons and limes. Dice part of the lemons and limes into the bowl. Be sure to use a non-reactive bowl. Refrigerate overnight, the juices will cook the fish.
Add all other ingredients to bowl and let stand 2 hours.
Chill before serving.