country of origin: Costa Rica

1 lb (450 gr) firm white fish
1 small Onion
1 clove garlic
4 or 5 sprigs of cilantro (coriander leaf)
1 small (¾”, 2 cm) hot chili about 8 limes (enough for at least ¾ cup of juice)
¼ teaspoon salt, and pepper to taste

Cut fish into ½” (1 cm) cubes. Mince the Onion, garlic, and chili coarsely. Chop the cilantro very finely. Juice the limes and strain to remove the pulp and seeds. Shrimp (or for the very daring, clams) can be substituted for the fish. Mix all of the ingredients and refrigerate tightly covered for at least 3 hours. Serve with corn tortillas, tortilla chips, or crackers.