Picture taken by Tomas Carey at Panama City Fish Market, June 1999. Gatun Tarpon Club Ceviche 7 lbs. 3 large green peppers 3 tablespoons salt, heaping 6 oz. Put in large pan. Finely dice onions, sweet peppers and hot peppers.
Place contents into a gallon jar with lid.
Ready to serve in 3 hours. Add all the other ingredients, mix, lemon juice should cover the fish. Cover with plastic wrap, put in refrigerator. Allow one day for fish to cook in the lemon juice. Garnish with onions, serve with crackers or saltines.