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Ingredients

• 1-1/2 pounds fresh tilapia fillets
• 1 cup red onion
• 1/2 cup red bell pepper
• 1/4 cup cilantro
• 1 cup pineapple
• 2 tablespoons canola oil
• 1/4 teaspoon black pepper
• 1-1/4 cups fresh lime juice
• 48 saltine crackers with unsalted tops 

Preparation

1. Chop onion, bell pepper and cilantro. Dice pineapple. Cube tilapia into small chunks.
2. Broil the tilapia cubes on high for 3 minutes per side.
3. Cool tilapia for 5 minutes then pour fresh lime juice over it and mix well. Be sure that all of the pieces of tilapia are completely covered with the lime juice.
4. Mix the bell pepper, onion, cilantro, pineapple,  black pepper and canola oil with the cooked tilapia.
5. Cover and place in refrigerator to marinate for at least 2 hours.
6. Serve each portion with 6 saltine creackers with unsalted tops. 

Helpful hints

•  As an appetizer, serve in a martini glass with 1/4 cup ceviche and garnish with saltine crackers with unsalted tops along with some cilantro leaves.
• One lime yields 2 tablespoons lime juice. Ten limes are needed for this recipe.
• Substitute pineapple tidbits canned in juice if fresh pineapple is unavailable.