Mexican Ceviche

This recipe is the "original" Ceviche. This recipe is for a big crowd. Best served as an appetizer or side dish. With tortillas chips or on a tostada!!! I recommend eating it with Tabasco Sauce or Red Devil sauce it gives it a kick! THIS REQUIRES NO COOKING ON STOVE OR OVEN, THE LEMON/LIME COOKS THE FISH!

• Ready In: 5 hrs
• Serves: 10

Ingredients

• 13  lbs  tilapia fillets, uncooked, chopped
• 10  limes
• 10  lemons
• 3  medium purple onions, finely chopped
• 5  medium firm ripe tomatoes, finely chopped
• 2  sprigs fresh cilantro
• 2 (4 ounce)  tequila
•  salt and pepper

Directions

1. Juice lemons and limes in a juicer.
2. Mix fish and onions in a large bowl. Chill for 1-2 hours.
3. Add the remaining ingredients.
4. Chill for 2 hours or overnight.
5. Add salt and pepper to taste.
6. Enjoy!
7. You can add as much onion, tomatoes, or cilantro, as you wish.