Panamaninan Ceviche

• 1.25 pounds white fish (grouper, sea bass, halibut, red snapper, or tilapia)
• 4 limes
• 1 small red onion
• 1 large habanero pepper
• salt and pepper
• 1 small jicama or a few celery stalks

Dice fish into ~1/2-inch cubes and place in a glass on other non-reactive bowl. Add the lime juice and salt and mix. Chop the onion and habanero very fine, wearing gloves for easy clean-up (don’t touch your face with peppery hands!), and add to the fish. Gently toss onions and peppers with the fish and refrigerate for 3-4 hours. Dice jicama or celery into ~1/4-inch cubes and soak in a little bit of lime juice and salt. Refrigerate. The fish is ready when it firms up and turns opaque white. Add jicama to fish and toss. Serve over romaine leaves.