Ceviche

What you will need 
2 lbs of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces
1 large hot pepper chopped small
2 cloves of garlic chopped small
1 tsp of fresh ginger chopped small
half of a peeled green apple chopped small
1 onion chopped small
1 pepper chopped small
some fresh herbs, mint, parsley, and basil
20 lemons 
3 tbs and 1 tsp of whit wine
salt and pepper to taste
2 tbs of olive oil
sprinkle curry 

1.   Place the raw fish pieces in a glass dish and cover it with salt, pepper hot peppers, crushed garlic, chopped of fresh ginger a tablespoon of parsley,1 tbs of mint, 1 tbs of basil, 3 tbs of white wine and  lemon juice from about 10 lemons the fish should be completely covered by lime juice.
2. Cover the dish with plastic wrap and chill, let the fish cook itself in the lemon juice for at least 4 hours.
3. Place the sliced onion in a bowl, cover them with warm water and salt, let rest for at least 10 minutes, drain and rinse well.
4. Once fish has cooked in lemon juice take a strainer and dump fish picture into strainer, all the garlic, hot pepper, and fresh herb mixture should be in strainer
5. Combine the fish mixture with the onion, tomatoes, bell peppers,  and lemon juice from remaining 10 limes, 1 tsp of white wine, olive oil and salt to taste in a large non-reactive bowl, mix well and refrigerate for at least 30 minutes before serving.
6. When serving sprinkle a little bit of curry on each dish to give it some flavouring