SEVICHE

• 2 pounds of raw corvina (or whitefish) in filets
• 2 small onions, chopped
• 1 cup lemon juice
• 1 teaspoon salt
• 1 hot chili pepper (without the seeds), chopped
• 1 tablespoon gin
• 2 tablespoons olive oil

Dice the fish filets and put them in a glass or porcelain bowl.  Add the rest of the ingredients, stirring well.  Refrigerate for at least 24 hours before serving.  Rectify the salt and serve with salted soda crackers.