Ceviche de pescado

Ingredients

• 900 grams MSC certified sustainable wild halibut
• 1 medium white onion, fine diced
• 2 cloves garlic, minced
• 1 small ají chombo, fine diced (Panamanian hot pepper – or substitute with habanero or scotch bonnet)
• 1/2 cup culantro, chopped
• 1/4 cup flat leaf parsley, chopped
• 1 1/2 cups fresh lime juice
• Zest of 2 limes
• 1/4 cup white vinegar
• 1 tablespoon honey
• 1 teaspoon mustard
• Salt to taste (Kosher or sea salt)