Ceviche 1

Ingredients:

• 2 pounds 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 purple onion, finely diced
• 1 cup of fresh peeled, seeded, and chopped tomatoes
• 1 serrano chili, seeded and finely diced
• 2 teaspoons of salt
• dash of ground oregano
• dash of Tabasco or a few grains of cayenne pepper
  
  Cilantro
  Avocado
  Tortillas or tortilla chips
  

Directions

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. 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 at least 6 hours, giving time for the flavors to blend.

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

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