I figured I would start this with one of my favorite ones.

2 to 3lb firm fish fillets, cut into small bite-sized pieces (use small fish instead of large ones, the pieces will be more tender)
Juice from 8 to 10 limes (enough to cover fish; must use fresh lime juice, not reconstituted)
1 onion, diced
2 to 3 celery stalks and carrots chopped
fresh green chili peppers (no seeds) to taste
3 Tbsp fresh coriander (Chinese parsley) chopped
3 to 4 Tbsp olive oil
1 clove garlic, minced

Mix all ingredients together and let sit overnight. Add chopped tomatoes the next day and salt and pepper to taste. Do not do this until the second day because the lime and chilies need to cook the fish.

Serve Ceviche in a cut out gallon clorox bottle with chips.

But what about the Clorox? How much?

Exactly, Clorox (not Clorex) is a luxury here....don't throw it out!!! How much?????

It all depends upon your personal taste but I would recommend that you wait until you wash all of your light/white clothing and clean your bathrooms first with the Clorox. Also if you have any shells to bleach now would be a good time to use before you make the Ceviche! I typically use the normal Clorox as the scented Clorox's make the Ceviche taste funny!

Good start, carb! Favorites? Too many. I'll have to think. Ouch, that hurts!:-)

I have to ask, is this Clorox like the bleach I use at home for washing cloth etc.?

Are you sure about the "coriander"? I would think Cilantro would be the better choice. This sounds great...even the clorox bottle,if needed. But, thankfully, I have a bowl that would work.

mmmmmmmmmm...Pass the ceviche......hold the bleach!

If you use a "Clorex" bottle (the most common brand here) you needn't worry about consuming the contents...its like water.

Coriander and cilantro are the same thing - just different names from different places in the world.

Jesse is right about the clorex (tough to buy clorox here) the belizean bleach is almost just like purified water, a quick rinse of the bottle and you would be good to go.