Ceviche de Corvina al Curry

Ceviche

 * 1 lb. boneless fish, preferably white sea bass (corvina)
 * 1½ cups finely chopped onion
 * 1⅓ cups fresh lemon juice
 * ½ cup finely chopped celery
 * ¼ cup finely chopped fresh cilantro
 * salt to taste
 * ½ hot pepper finely minced (optional)

Curry sauce

 * ¾ cup Hellman's mayonnaise
 * 1 tablespoon Dijon mustard
 * 1 tablespoon finely chopped fresh culantro or cilantro
 * 1 tablespoon heavy cream
 * 2 to 3 teaspoons good quality curry powder

Directions

 * 1) Drain all the liquid from the ceviche.
 * 2) Add all ingredients and mix well.
 * 3) Correct curry if necessary, depending on taste.
 * 4) Let rest at least one hour in the refrigerator and serve with "canastitas" or crackers.