This ceviche can be made with any variety of fish. I like to use Swai because it's exceptionally flavorful AND inexpensive!
4.0 for dinner, 8 as an appetizer
Place the diced fish into ¾ of the lime juice and refrigerate for at least 3 hours. Strain when ready to proceed.
Stir in the fish and cilantro. Drizzle with olive oil and add the chile-garlic sauce. Gently toss.