Spread the fish into a single layer in a 9” x 13” glass baking pan. Pour the lemon and lime juice over the fish, and stir to coat all the pieces. Cover with plastic wrap and refrigerate for 1 hour, stirring the fish after 30 minutes. The fish is ready when it turns opaque.
Toss together the cucumber, bell pepper, jalapeño, onion, and garlic in a large bowl. Drain the juice from the fish and transfer the fish to the bowl. Add the cilantro and salt. Stir to combine all ingredients. Let the ceviche marinate in the fridge for at least 2 hours before serving.
Courtesy of Wonderful Citrus.