Ceviche De Corvina - cooking recipe

Ingredients

1 lb boneless fish, preferably White Sea Bass (Corvina)
1 1/2 cups onions, minced
1 1/3 cups lemon juice, fresh
1/2 cup celery, diced
1/4 cup cilantro, shredded
salt
1/2 hot pepper, minced (optional)

Preparation

Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high.
Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator.
Allow one day for fish to cook in the lemon juice and onions. serve with crackers or bread.