All Recipes

Ceviche

Ceviche
  • Meal

    Appetizer

  • Cusine

    Mexican, Mexican and Tex Mex

Ingredients

2 lbs of firm, fresh red snapper fillets , cut into 1/2 inch pieces, completely deboned

1/2 cup of fresh squeezed lime juice

1/2 cup of fresh 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 a light pinch of cayenne pepper

Cilantro

Avocado

Tortillas or tortilla chips

Directions

Assemble the ceviche: In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Cover casserole dish with plastic-wrap. Stir after one hour, then marinate several more hours: Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several more hours, giving time for the flavors to blend. During the marinating process, the fish will change from pinkish grey and translucent, to whiter in color and opaque. Serve: Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.