Ceviche

Descale the fish under water, using the back edge of the knife. Then, with a sharp knife, slit down the back of the fish and carefully remove the fillets ! No bones allowed!! Squeeze the juice from the limes. Slice the onion and then dice it. Blanch the tomatoes in boiling water - cool and then peel off the skin and remove the pips . Measure the tomato juice and oil. Wash, dry and finely chop the cilantro . Smash the clove of garlic . Carefully remove the pips from the pepper. Place the fillets of fish into a mincer and when minced pour the lime juice over it and season with salt and pepper- set aside in a large bowl and refrigerate for up to 2 hours or until opaque. Before serving, toss with the remainder of the ingredients and serve immediately.