2 lbs of firm white fish (snapper, grouper, cobia, wahoo, etc…) cut into small chunks (about 1/2″ x 1/2)

In a large bowl combine:

Fresh lime or lemon juice from 4-6 lemons/limes
½ cup chopped onion
½ cup diced bell pepper
½ bunch of chopped cilantro
1/4 cup seeded and chopped jalapeno pepper (more or less to taste)
1/4 cup minced garlic (more or less to taste)

Cover and refrigerate 24 hours. The citrus juice will “cook” the fish. Serve with tortilla chips or saltine crackers.