2 Pounds firm, FRESH snapper fillets, deboned and cut into 1/2 inch pieces
- 1/2 Cup lime juice
- 1/2 Cup lemon juice
- 1/2 Red onion finely sliced
- 1 Cup chopped fresh seeded tomatoes
- 1 Hot pepper seeded and finely diced cilantro
In a non-reactive casserole dish place the fish, onion, tomatoes, hot pepper, salt and oregano. Cover the fish with lime and lemon juice, let the mixture sit covered in the refrigerator for an hour and then stir making sure the fish gets exposed to the acid of lemon-lime mixture. Let the ceviche sit for another hour allowing the flavors to blend.
Serve with chopped cilantro, slices of avocado, fresh bread.
The lighting for the photo wasn’t the best, but I hope you can get a visual feel for this tasty delight. We used tuna for the ceviche, but I prefer snapper. I couldn’t find any fresh snapper for the class.