Sea Bass Ceviche - cooking recipe

Ingredients

1 lb filet of fresh sea bass, cut into 1/2-inch cubes
1/2 cup lime juice, freshly squeezed
1/2 cup lemon juice, freshly squeezed
1/4 cup red onion, chopped
1/4 cup red bell pepper, minced
1/4 cup parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 cup olive oil
1/2 teaspoon sea salt, adjust to taste
1/4 teaspoon ground pepper, adjust to taste
1/8 teaspoon cayenne pepper (optional)

Preparation

Place fish in a bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour.
Add onions, red bell peppers, parsley, and cilantro. Mix well.
Cover and refrigerate for 2 hours before serving.
Add olive oil, salt and pepper to taste before serving.
Serve with crackers on lettuce.