D. C. Nelson
This marinated fish recipe is from the linguist Louise Kelly, who has enjoyed ceviche with corn on the cob while sitting on the beach in Peru.
1 lb firm white fish fillets (cod, haddock, whiting)
Juice of 6 limes
2-3 chilis, minced
3 tbsp chopped fresh coriander (cilantro)
1 tsp olive oil (optional)
Freshly ground pepper
Remove any residual bones from the fish, and cut into small chunks 1/2 inch in diameter. Combine with the other ingredients and allow to marinate at least 4-5 hours, preferably overnight, until the fish pieces are opaque white rather than translucent in cross-section. Serve on a bed of lettuce.