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.