ceviche for you!6 tilapia filets, sliced into little strips
1/2 cup or more green or red onion
an avocado, sliced smallish
a spicy chili or two, slivered
a big handful cilantro, chopped
juice of several lemons or limes (enough to cover the fish)
salt to taste (about a tsp.)
Mix it all up and let it meld in the fridge for at least three hours. Serve freezing cold.
Makes enough for six appetizer-sized servings and one lunch the next day.