Ceviche - cooking recipe

Ingredients

1 lb firm-fleshed fish fillet, such as bream or sea bass, skin removed, diced
3 None limes, juiced
2 None tomatoes, seeded and diced
2 None green onions, thinly sliced
1 None celery stalk, diced
1/3 cup coconut milk
1 None birds-eye chili pepper, seeded and finely chopped
1 None long green chili pepper, seeded and finely chopped

Preparation

Place fish in a glass or plastic bowl. Pour lime juice over top. Cover and refrigerate for 3 hours, stirring occasionally.
Meanwhile, combine tomato, onion and celery in a medium bowl and season to taste. Cover and refrigerate until well chilled.
Strain fish, pressing down to drain juice. Place in a medium bowl. Add coconut milk and chili peppers and season. Serve ceviche with tomato, onion and celery salsa.