Pedro\\\'s Ceviche

I lived in Nicaragua for a year, and ever since I came home two and a half years ago, I miss it terribly every day. I lived in a small fishing village on the Pacific, and one of the fast friends I made was with Pedro Isidro. The most loving and generous man I will probably ever meet, he greeted me with a big bear hug when I returned on my honeymoon a few months ago. 
   Pedro runs a meat-selling stand in the local market, and he is a decorated fisherman. One evening, he took me and a few of my friends to the top of a nearby mountain where we watched one of the most glorious sunsets I have ever seen (over the ocean's horizon!) and ate mangoes and ceviche. A memory I recall with love and wonder... I can't believe I actually lived such a life down there... Wishing my husband had the circumstances to return FOR GOOD!
   It is Pedro that I begged for a copy of his delicious recipe. There, they have something called Salsa Inglesa (English sauce)... We obviously don't have that here, but I remember it having a strong cumin taste. So I used cumin, salt, and a little olive oil. 


   Ceviche is a dish in which the fish never touches a flame or a burner, but still ends up completely cooked! The limes take over on cooking duty.

PEDRO'S CEVICHE

1 lb white fish (I used Whiting, but since it's pretty fishy, you can use Tilapia)
1/2 onion, diced
1 medium green pepper, diced
handful of diced cilantro
juice of 10-12 limes
about a tbsp cumin
salt and pepper to taste (ground white pepper would be nice!)
Louisiana Hot Sauce

Dump everything in a shallow bowl (I used a tupperware marinater) and let it sit at least an hour. Serve with crackers or tortilla chips and Lousiana Hot Sauce!

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