Ceviche

• 2 pounds rockfish, yelloweye, ling cod, salmon or halibut
• 1 tablespoon sesame oil
• ⅓ cup lime juice, fresh from limes is best
• 3 tablespoons orange juice
• 2 tablespoons yellow bell pepper, finely diced
• 2 tablespoons red bell pepper, finely diced
• 1 ½ tablespoons red onion, minced
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• ½ teaspoon kosher or sea salt
• ¼ cup rice wine vinegar
• 2 tablespoons white sugar

Cut fish into ¼ inch chunks and place in glass dish with remaining ingredients. Cover and refrigerate for 3 to 4 hours, stirring occasionally. Serve with tortilla chips, toast rounds or specialty crackers.