Mexican Ceviche - cooking recipe

Ingredients

13 lbs tilapia fillets, uncooked, chopped
10 limes
10 lemons
3 medium purple onions, finely chopped
5 medium firm ripe tomatoes, finely chopped
2 sprigs fresh cilantro
2 (4 ounce) tequila
salt and pepper

Preparation

Juice lemons and limes in a juicer.
Mix fish and onions in a large bowl. Chill for 1-2 hours.
Add the remaining ingredients.
Chill for 2 hours or overnight.
Add salt and pepper to taste.
Enjoy!
You can add as much onion, tomatoes, or cilantro, as you wish.