Ceviche Recipe

Ingredients

* 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed
fish), cut into 1/2 inch pieces, completely deboned
* 1/2 cup of fresh squeezed lime juice
* 1/2 cup of pure freshly squeezed lemon juice
* 1/2 red onion, finely diced
* 1 cup of chopped fresh seeded tomatoes
* 1 serrano chili, seeded and finely diced
* 2 teaspoons of salt
* Dash of ground oregano
* Dash of Tabasco or perhaps a light pinch of red pepper cayenne

* Cilantro
* Avocado
* Tortillas or tortilla chips

Method

Inside a non-reactive casserole dish, either Pyrex or ceramic, position the
fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with
lime and lemon juice. Let sit covered inside refrigerator for an hour,
then stir, making sure a lot of fish gets subjected to the acidic
lime and lemon juices. Let sit for hrs, giving time to the
flavors to blend.

ceviche-1.jpg ceviche-2.jpg
Through the marinating process the fish can change from pinkish grey
and translucent, to whiter colored and opaque.

Serve with chopped cilantro and slices of avocado with heated
tortillas for ceviche tacos or with tortilla chips.