Peruvian Ceviche

Ingredients

• 1 pound boneless, skinless fillet of fresh, lean, white-fleshed fish, cut into large dice. Suggestions include: tilefish, grouper, black bass, striped bass, red snapper
• 2 cloves garlic, minced
• 2 tablespoons finely chopped cilantro or parsley (or other soft herbs of your choice like chives or chervil or a mix of any of these)
• 1 tablespoon Peruvian aji amarillo or aji rocoto, finely minced or made into a puree
• Salt and white pepper to taste
• ½ cup freshly squeezed lime juice
• 1 medium or ½ large red onion, sliced julienne