2 pounds white fish fillets (corvina, halibut, sea bass, tilapia, sole),
cut into small square pieces
4-5 large shallots, peeled and sliced finely
10 limes, for ceviche marinade
1 bunch of cilantro, chopped as finely as possible
2 tablespoons salt
4 tablespoons Pika Sauce
1. Place raw fish pieces in a dish and cover with 1 tablespoon of salt,
1 tablespoon of chopped cilantro, Pika Sauce and lime juice from about
10 limes. Fish should be completely covered with lime juice.
2. Cover dish with plastic wrap and chill in the refrigerator. Let fish
cook itself in the lime juice for at least 2 hours.
3. Place sliced shallots in a bowl, cover with water and 1 tablespoon
of salt, let rest for at least 10 minutes, drain and rinse well.
4. Combine fish with shallots and let them cook for
an additional 30 minutes and serve.