Ceviche

Ingredients

• Snapper

  Fish, mixed species, raw

  32 oz or 907g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Onions

  Raw

  ½ large or 75g

• Serrano pepper

  Raw

  1 pepper or 6g

• Salt

  Table

  2 tsp or 12g

• Pepper or hot sauce

  Ready-to-serve

  ½ tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Lime juice

  Raw

  ½ cup or 121g

• Lemon juice

  Raw

  ½ cup or 122g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Debone the snapper and cut into 1/2-inch pieces. Finely chop the tomatoes, onion, and serrano.
2. In a casserole dish, combine the fish, onion, tomatoes, serrano, salt, hot sauce, and oregano. Pour in the lime and lemon juices to just cover the fish, then cover and refrigerate.
3. Marinate for 2-3 hours, stirring after the first hour to expose new surfaces to the citrus. The fish is ready when it turns opaque and firms up.
4. Serve chilled, topped with chopped cilantro and sliced avocado.