CEVICHE WITH PAPAYA

FOR FISH:

About 2 pounds white fish, chopped very small

Juice of 3 limes and 3 lemons

Kosher salt

Combine top two ingredients and put in ziplock, refrigerate at least 4 hours.

MAKE SALSA:

1 red onion, chopped very fine

2 cloves garlic, diced

2-3 papayas, seeded, peeled and diced

1 red pepper, diced

½ jicima, diced

1 jalapeno, chopped very fine

2 roma tomatoes, seeded and diced

¼ rice wine vinegar

chili powder, coriander, and black pepper to taste

cilantro (add just before serving)

extra lime or lemon juice as needed for flavor

Combine all ingredients except cilantro and add to fish mixture in large bowl. Serve with fresh fried corn tortilla chips.