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Coconut Vuelve a la Vida Ceviche

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Green Tea Leaf Salad (Lephet Thoke)

1 8-oz fresh tilapia fillet
¾ cup lime juice + 1 lime
¼ cup red onion, thinly sliced lengthwise
1 T soy sauce
1 T sesame oil
¼ tsp. jalapeno pepper, finely minced
1 T chopped cilantro
1 handful unsalted peanuts

Rinse the fish fillet and pat it dry. Slice it in half lengthwise, and then into thin strips horizontally.
Marinate it in the lime juice for about 1-2 hours, until it is translucent and has cooked through.
15 minutes before you are going to eat the ceviche, cover the red onion slices with water and the juice of the extra lime in a small bowl.
Drain the fish of the lime juice, and mix it with the soy sauce and sesame oil. Season with some salt.
Stir in the jalapeno, cilantro, and peanuts. Drain the red onion of the water, and use it to garnish the ceviche.
Serve with some boiled yam or corn chips for a wonderful appetizer!
Makes enough for 4 people to nibble on.