a big bowl of Ceviche
this batch was Fiesta fish dept.
8 big tilapia fillets, still a little frozen
4 containers of their fresh PicoDeGallo, 1-hot, 3-mild
2 small jars of capers (Butch Boles taught me that one)
20 small limes
i let the chopped fish marinate in the lime juice over night
then i put it all together in a plastic colander in the sink to drain
fish, Pico and capers.
then dump it back in the big bowl
and put it away into plastic containers