Seabass Ceviche (6 servings)

• 6 servings
• 5 fillets of sea bass, diced into medium squares
• 4 tablespoons of cilantro, chopped
• ½  cup of red onion, chopped
• ½  bell pepper finely chopped.
• 1  garlic clove, grated
• The juice of  8 to 10 limes
• The juice of ½ orange
• Salt and pepper to taste

Directions:

1. In a shallow baking pan, add the diced fish with the rest of the ingredients.  Make sure that the juice is enough to just cover the top of the fish
2. Cover with plastic wrap and place in refrigerator for 3 hours.
3. To serve, move items into a serving dish on ice to maintain safe food temperatures.