Halibut Ceviche


1 lb halibut cut into approx.  1/2 inch x 1/2 inch cubes
8 limes, juiced
2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
1/2 green bell pepper, minced
1/2 c. chopped fresh parsley
freshly ground black pepper
1 1/2 Tbsp. olive oil
1/8 c. chopped fresh cilantro
Rinse halibut and place in a medium sized bowl.  Pour lime juice over the halibut until completely immersed in the lime juice.  Chill the lime juice and halibut all day or overnight until halibut is opaque (you cannot see through it).
Empty 1/2 of the lime juice from the bowl.  Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the halibut mixture.  Stir gently.  Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.