Basa Ceviche

½ pound Basa fillet, finely diced (Can use any available white fish fillet)
¼ cup lime juice (about 2 large limes)
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 Roma tomatoes, seeded and chopped
2 Serrano peppers, finely chopped (Remove seeds to reduce heat)
¼ cup finely red chopped onion
2 tablespoons chopped fresh cilantro
¼ cup light olive oil
Sesame Pretzel Crisps

Place the fish in a large bowl and pour in the lime juice. Add the salt and pepper, and gently mix to combine. Cover with plastic wrap and refrigerate until the fish is white and opaque, about 45 minutes.

Remove the bowl from the refrigerator and drain off the lime juice. Discard the juice. Add the tomato, peppers, onion, cilantro, and oil. Gently toss to combine. Season to taste with salt and pepper, if necessary. Serve with Sesame Pretzel Crisps.
Makes 2 cups.