Fresh Lime Ceviche Appetizer

2 pounds fresh fish fillets, any firm white fish, like tilapia
4 garlic cloves, grated
1 jalapeno pepper, seeded and cut fine
1 red onion, finely diced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped cilantro leaves
2 cups lime juice, freshly squeezed (this will take about 15 or so medium size limes)

In a glass 9×13 baking pan, put all the ingredients except the lime juice and stir slightly to mix evenly into a layer.
Pour the lime juice evenly over the contents, adding more lime juice if the fish is not completely covered with lime juice.
Cover the dish with plastic wrap and put in refrigerator for 2 hours.
Serve cold in a glass serving bowl with tortilla chips, crackers, or cucumber circles or celery stalks.

For a fun buffet option, wash the limes and cut them in half lengthwise before squeezing them. After squeezing the juice out, scoop out the pulp from the lime halves. Slice a tiny bit off the bottom to help the limes stand up, then arrange on a platter. Fill with the ceviche and set platter on buffet. Each lime becomes a single serving size appetizer.