Summer Ceviche - cooking recipe

Ingredients

2 1/4 lb skinless, boneless, very fresh snapper, diced
1 2/3 cups lime juice
1/2 cup lemon juice
1 None Thai chili, deseeded, finely chopped
1 None red bell pepper, finely diced
1 None yellow bell pepper, finely diced
1 None small red onion, sliced
1 clove garlic, finely chopped
1/4 tsp ground cumin
1/4 tsp chili flakes
1 cup fresh cilantro, chopped
1 tbsp extra-virgin olive oil

Preparation

Combine all ingredients, except cilantro and olive oil. Chill for 30 mins to marinate.
To serve, add cilantro and oil. Serve immediately.