Ceviche de Corvina


 * 1 lb. boneless fish, preferably White Sea Bass (Corvina)
 * 1 1/2 cups finely chopped onion
 * 1 1/3 cups fresh lemon juice
 * 1/2 cup finely chopped celery
 * 1/4 cup finely chopped fresh cilantro
 * salt to taste
 * 1/2 hot pepper finely minced (optional)

Directions

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