Seviche

Ceviche

2 pounds any whitefish, shrimp or prawns, juice of 6 limes, 3 lemons, 3 oranges, or enough to make 2 cups juice
4 teaspoons salt
3/4 teaspoons black pepper
1/4 cup vinegar
2 medium red onions sliced very thin
2 or 3 red or yellow hot peppers, slivered

Cut fish into bite size pieces and place in a bowl. Pour juice over it. Add salt and pepper and vinegar. Let stand about 6 hours in refrigerator. Pour boiling water over the onions and drain. Add to the fish. Add slivered hot peppers ( and skinned diced tomatoes if preferred) and let set overnight.

Serve with crips or tortilla chips.