There are a variety of recipes for ceviche throughout Latin America. This one is from Ecuador and is quite tasty!
Dish the fish
Dice your fish into approximately 1/2-inch cubes.
Blanch your fish
Pour hot water (boiling) over your fish until it is covered for only a few seconds, then drain the water. Repeat two more times. The fish will begin to turn white.
Add lime, onion, and season
Juice your limes into a container and pour into your fish until it is covered. Add onion and season with salt. Wait for 1 hour for the lime juice to finish curing the fish, then taste and adjust seasoning. Use the orange juice to cut the acidity from the limes.
Chop your veggies
Chop or prepare your selected garnishes.
Serve your ceviche with your selected garnishes. If you want to make tostones (or patacones), see this recipe.