Combine all ingredients except lime juice in a flat-bottomed baking dish. Cover with lime juice, making sure all fish is submerged. Chill for 2 hours.
Serving Option: Cut the limes in half before squeezing their juice for the recipe and hollow them out once juiced, forming a cup. Flatten the bottom of the lime cup by slicing off a small section at the base. Fill with a heaping amount of Ceviche. Serve on a platter.
Recipe courtesy of Ted Allen