Sauté the shrimp in a pan with a little lime juice until they turn pink, set aside and let cool.
The fish should definitely be sushi quality, so point this out to the fishmonger. White fish of your choice, loup de mer, red snapper, etc. are suitable.
Cut the fish fillets into bite-sized pieces, pulling out any bones, and place the raw fish pieces in a decorative bowl. Add the cooled shrimp. Juice the limes and pour the juice over the fish and shrimp. The juice should cover everything, but the onion and celery sticks add more juice. Cut the onions into strips, cut the celery stalks into not too thin slices and mix in both. Save the young celery greens from the middle of the stalks for the garnish. Use the red and green chilli peppers without the seeds, so that the dish does not turn out too hot, cut into thin slices, always leaving about 4 large slices from the end on the side for the garnish. If desired, crush 2 cloves of garlic and add to them. Salt and pepper to taste. Pluck the leaves from two coriander branches, chop them up a little and fold in.
Tip: Mix everything carefully so that the pieces of fish stay in shape. When you taste it, everything is very spicy at the beginning thanks to the chilli peppers, but that decreases every hour and ultimately has a pleasant spiciness.
The whole thing then has to be covered in the refrigerator for about 6 hours. The fish meat is cooked by the lime acid.
Pull a little celery greens from the center of the sticks through the larger chili rings and garnish with them when serving.
Traditionally, steamed sweet potatoes and corn on the cob boiled in salt water are served as a side dish.
The dish tastes delicious the next day, but there is usually nothing left!
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