First fillet the fish and place the fillets in cold water with ice and salt for 1 hour.

Chop the onions into little squares.

Squeeze limes untill you have about 1 1/2 cups. (Place them in the microwave for 30 seconds and then roll them pressing down to get the most juice)

Dice half a Aji Chombo into verry small pieces (or add as much heat as needed)

Get a small amount of cilantro and culantro about a teaspoon each and dice into small pieces.

After 1 hour strain the fillets and cut into small squares and add a few piches of salt and mix in a bowl.

Now add the Aji Chombo, Cilantro, Culantro, Onions and mix a little bit.

Add the lime juice and a teaspoon of white vinegar untill all is covered in juice.

The lime juice will "cook or cure" the fish in 3 hours. Panamanian style 24 Hours. This can be then frozen or kept in refrigerator.

Eat with Saltine crackers, Yuka chips, Plantain chips.