Ceviche

1 fillet of fish (snapper is traditionally used)
Other seafood if desired (e.g. scallops)
Lime juice from 5 limes
lime zest
1 jalapeno
a bit of chopped onion
1 tomato
fresh herbs (e.g. parsley)

Cut fish into small pieces. If using scallops, cut in half. Squeeze the juice of 5 limes (or as many as you need to mostly cover the fish) over the fish. Mix in lime zest. Deseed and devein the jalapeno. Mince jalapeno, and add to ceviche. Mince a small amount of raw onion and add to ceviche.

Refrigerate ceviche for at least 2 hours, and up to overnight. Before serving mince some tomato and herbs (e.g. parsley) and mix into the ceviche. Serve with crackers or tortilla chips.