Ceviche

I have been super busy with school and was sick and tired of laboring over the grill and the stove all day.  My fiance is from Peru and when we go there we gorge ourselves on the most delicious ceviche the coast has to offer.  It's like summer on a plate, cold, refreshing and tart.  It's also SUPER delicious, SUPER healthy and SUPER easy and SUPER gorgeous...the superfecta of the perfect meal.
Serve it up with 1/2 an avocado (sliced into strips) and sweet potato cubes sprayed with Pam and dusted with cinnamon, cayenne powder, and Himalayan sea salt then roasted in a 425 degree oven for about 40 min (turn halfway through).

Prep Time: 30 min (but can be done ahead)
Cook Time: 0 :-)
Sit Time: 3.5-4 hrs

Ingredients:
- 2 lbs Tilapia (diced into 1/2 in cubes)
- 1 c diced plum tomatoes (seeded)
- 1 red onion (diced)
- 2 jalapenos (chopped)
- 1/2 c lime juice
- 1/2 c lemon juice (although if you don't have lemons a cup of lime will work fine)
- A few dashes of hot sauce
- 2 tsp salt
- 1 bunch cilantro
- Avocado

Directions:
- Toss Tilapia cubes, tomatoes, onion, and jalapeno together in a non-reactive dish (such as Pyrex or ceramic)
- Sprinkle with salt and hot sauce
-Pour lemon/lime juice on top, Stir to coat, Cover and refrigerate for 4 hours stirring every hour
- After four hours garnish with cilantro, serve with sliced avocados and roasted sweet potatoes on the side, and ENJOY