Ceviche

Directions

1. 1
   Begin by cutting the tilapia into very tiny pieces about the size of a green pea. Place the cut up fish in a glass or plastic bowl.
2. 2
   Juice all 10 limes into the bowl with the fish. Sprinkle 1 tsp salt over the fish and lime juice and mix thoroughly.
3. 3
   Allow the fish to sit at room temperature in the lime juice for 2 hours until the fish is cooked and turns white.
4. 4
   Pour half of the lime juice out of the bowl and discard. Add the tomatoes, cilantro, jalapenos, and onion in with the fish and mix well.
5. 5
   Place plastic wrap over the bowl and store in the refridgerator for 30 minutes to allow the flavors to meld.
6. 6
   Season with salt to taste and serve.