Ceviche
Preparation time: 15 minutes to prepare,
6 hours to let sit.
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 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
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.
Optional: Can use shrimp and or scallops
as a substitute for some of the fish. Can use a firm cod in
place of the red snapper.
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