This document provides a recipe for fish ceviche. It lists the ingredients needed which include various types of white fish, hot peppers, garlic, onions, tomatoes, sweet peppers and lemons. The preparation instructions explain that the fish is cut into small pieces and marinated in lemon juice for 3-4 hours until it is cooked. Meanwhile, onions, tomatoes and peppers are sliced and combined with lemon juice. Once the fish is ready, it is combined with the vegetable mixture and served with fried green plantains or bananas.

1. FISH CEVICHE
INGREDIENTS:
2 pounds of fresh white fish fillets (you can use corvine, halibut, gilt, etc.),cut into small squares
2 to 3 hot peppers or chilies, cut in half or sliced
2 to 4 garlic cloves, whole but slightly crushed (optional)
2 to 3 small red onions, onion or can use 4 to 5 shallots, peeled and cut into thin slices
4 tomatoes, minced
2 sweet peppers of any color, minced
~ 20 lemons, separated into 10 lemons to tan the fish, and 10 lemons to finish the ceviche
1 bunch cilantro, minced
2 to 3 tablespoons oil
Salt to taste
Green bananas or green bananas
Frying oil
Salt to taste
Optional: Cloves or garlic cloves to flavor the oil

2. PREPARATION
Put the pieces of raw fish into a glass fountain, add a little salt (1 to 2 teaspoons), the choped peppers, the crushed garlic, a spoonful of
chopped cilantro or a few sprigs, and the lemon juice of about 10 lemons, the fish should be completely covered by the lemon juice.
Cover the dish and refrigerate, allow the fish to "cook" or cut when marinating in the lemon juice for about 3 to 4 hours.
Place the onion slices in a bowl, cover them with warm water and a few teaspoons salt, mix well, and let them stand for about 10
minutes, then rinse and rinse the onion with cold water.
Combine washed onion slices with chopped tomatoes and chopped peppers. Add the juice of about 5 lemons and a little salt. Let
this mixture marinate for at least 10 minutes, can also be prepared beforehand and stored in the refrigerator until the time of
mixing with the fish.
Once the fish is ready, you will notice that it looks cooked, remove the pieces of pepper and the garlic cloves crushed.According to your taste,and the
level of acidity, you can store all the lemon juice in which the fish was tanned,or just the amount you want. I recommend sifting the liquid to remove any
bit of garlic (or seeds).

3. Peel green bananas be careful to avoid staining your clothes or chopping board. Green bananas are easier to peel than green bananas.The green bananas
are also more gummy or sticky, and that gum is the one that stains,it is best to peel them in a source of cold water.
Cut the bananas into long slices or thin slices.
Heat the oil, either in a deep pot or in a fryer,. Use enough oil so that the banana or banana slices are completely covered when frying.
Remove the horns from the oil
Serve the fish ceviche with chifles.

4. Raw: /rɔː/;adj . crudo.
Fountain: /ˈfaʊntɪn/;nf. Fuente
Glass: /ɡlɑːs/nm/vidrio
Add: /æd/vtr/añadir
Slices: /slaIs/ ;nf;rebanada
Rinse: /rIns/; vtr; enjuagar
Beforehand: /bɪˈfɔːˌhænd/;adv; con anticipación
Cloves: /kləʊv/;n;diente
Amount: /əˈmaʊnt/; n ;cantidad
Careful: /ˈkɛəfʊl/ adj ; cuidadosamente
Avoid: /əˈvɔɪd/ ;vtr;evitar
Deep: /diːp/;adj;hondo
Enough: /ɪˈnʌf/;adj;suficiente
Reserve : /rɪˈzɜːv/;vtr;guardar
Deduct: /dɪˈdʌkt/;vtr;deducir
Mayonnaise: /ˌmeɪəˈneɪz/;n;mayonesa
Bill: /bɪl/;n;cuenta/dinero