Ceviche Salad - cooking recipe

Ingredients

1 lb cooked sea bass, filet cut in 1/2 inch cubes or 1 lb cooked shrimp
3 limes, juice of
1 medium red onion, chopped
4 plum tomatoes, chopped
1 green pepper, seeded and chopped
4 tablespoons fresh cilantro, chopped
2 fresh garlic cloves, minced
salt and pepper (optional)

Preparation

Put fish or shrimp in a bowl and stir in the lime juice.
Add remaining ingredients and mix well. Stir carefully if using seabass to prevent it from breaking apart.
Refrigerate for 2-3 hours, serve cold.