|White fish fillets||1 Pound (Firm Ones)|
|Lime juice||4 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Bon appetit||1 Teaspoon|
|Instant minced garlic||1⁄8 Teaspoon|
|Instant chopped onions||1⁄3 Cup (5.33 tbs)|
|Red pepper||1 Teaspoon, crushed|
|Stuffed olives||1⁄4 Cup (4 tbs), sliced|
|Olive juice||1⁄4 Cup (4 tbs)|
|Catchup||1⁄4 Cup (4 tbs)|
|Tomatoes||2 , finely chopped|
|Hot chili pepper||1 , chopped|
1) From the fish, remove the tissue-like skin.
2) Cut the fish into very thin, 1-inch long strips or into small cubes.
3) In a glass jar, put the fish with lime juice (generally takes about 1 ½ cups of juice or 1 dozen limes to cover, but the actual amount depends on the amount of juice in the limes and their size).
4) Put the jar in the fridge and refrigerate for several hours, or overnight.
5) Drain the fish and combine it together with all the remaining ingredients.
6) Store the mixture in the fridge for about 1 hour (or longer if preferred).
7) Take the bay leaves out and discard them. Serve the Ceviche in individual dishes with lettuce as garnish. Makes an excellent appetizer and can even be served as a side dish. The preparation keeps well in the fridge for several days.