Gulf Red Snapper Ceviche

The stuff:

1 lbs. skinless red snapper
4 limes zest and juice, about 3/4 cup lime juice 
1 lemon zest and juice, about 1/4 cup lemon juice
Finely dice a quarter cup of red bell pepper
Finely dice a quarter cup of green bell pepper
Finely dice a quarter cup of red onion
Finely dice 2 cloves of garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon red pepper flakes, or to taste 
2 tablespoons of cilantro chopped or torn – can substitute flat leaf parsley
1 tablespoon extra-virgin olive oil
*To make spicy add a minced jalapeño

In a large bowl mix all ingredients except the fish.  Fold juice/seasoning mixture into fish and let rest for 30-45 minutes. This is very versatile and can be served with toast points, tortilla chips, or crackers.