2 lbs snapper fillets fresh red firm cut into 1/2 inch pieces, completely deboned (or other firm-fleshed fish)
0.5 cup squeezed lime juice fresh
0.5 cup squeezed lemon juice fresh
0.5 onion diced red finely
1 cup tomatoes fresh seeded chopped
1 serrano chili diced seeded finely
2 teaspoons salt
1 Dash ground oregano
1 Dash a pinch of cayenne pepper light
4 servings cilantro leaves
4 servings avocado
4 servings tortilla chips
Equipment
casserole dish
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 with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
