Ceviche

Ingredients

• Snapper

  raw, mixed species

  32 oz or 907g

• Lime juice

  ½ cup or 121g

• Onion

  raw

  ½ large or 75g

• Tomatoes

  red, raw

  1 cup, chopped or sliced or 180g

• Salt

  table

  2 tsp or 12g

• Hot sauce

  ½ tsp or 2g

• Cilantro

  raw, coriander leaves

  1 sprigs or 2g

• Lemon juice

  ½ cup or 122g

Directions

1. Debone and slice fish into 1/2 inch pieces. Chop tomatoes and onion.
2. In a casserole dish (Pyrex or ceramic), place the fish, onion, tomatoes, chili, salt, hot sauce, 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 several hours, giving time for the flavors to blend.
3. During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
4. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.