Peruvian Ceviche - cooking recipe

Ingredients

1 lb fish fillet, white saltwater (albacore, sole, snapper, halibut anything you would see on a sushi menu)
1 cup lime juice, key limes if you can get them
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon salt
1 rocoto chilies (chile manzano in Mexican markets) or 2 aji amarillo chilies (substitute a habanero)
1 medium onion, sliced very thinly into half-moons
4 tablespoons cilantro, chopped

Preparation

Cut the fish into small pieces: You can dice it or leave it in pieces up to 1 inch square, but remember that the larger the pieces the longer it will take to marinate.
Salt the fish, then cover with the citrus juice in a non-reactive (glass or plastic) container with a lid. Add the sliced onions and the chiles.
Chill this in the fridge for at least 2 hours, possibly as much as 3 hours -- very large pieces can take longer. If your fish is truly raw-eating quality, it is OK if the centers of the pieces are still raw-looking.
To serve, lay down some of the onions and chiles and top with the fish. Garnish with the cilantro.