Traditional Latin Ceviche

Ingredients

  • 2 lbs Snapper cubed
  • 1 Cup Tomatoes seeded and chopped
  • 1 Whole Serrano pepper seeded and finely diced
  • 2 Teaspoons Salt
  • 1 Dash Tabasco
  • 1 Teaspoon Oregano
  • 1/2 Cup Lemon Juice
  • 1/2 Cup Lime Juice
  • 1/2 Red onion finely diced
  • 1 Avocado sliced
  • 1 Tablespoon Cilantro leaves

Preparation

Place the fish, onion, tomatoes, Serrano chili, salt, Tabasco and Oregano in a mixing bowl.

Pour lime and lemon juice over the ingredients.

Cover and set in refrigerator for 4-5 hours. The fish is ready when it looks “cooked”.

Garnish with cilantro and sliced avocado.

Serves 4-8.

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