Ceviche

Ingredients

• Snapper

  Fish, mixed species, raw

  32 oz or 907g

• Lime juice

  Raw

  ½ cup or 121g

• Onions

  Raw

  ½ large or 75g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Serrano pepper

  Raw

  1 pepper or 6g

• Salt

  Table

  2 tsp or 12g

• Pepper or hot sauce

  Ready-to-serve

  ½ tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Lemon juice

  Raw

  ½ cup or 122g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

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.

Similar Foods

• Ceviche with Avocado and Grilled Corn
• Salmon and Avocado Ceviche