2 lbs of firm, fresh red snapper fillets, cut into
1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper
Tortillas or tortilla chips
In a non-reactive casserole dish, either Pyrex or ceramic, place the
fish, onion, tomatoes, chili, salt, Tabasco, 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 at least 6 hours, giving
time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated
tortillas for ceviche tacos or with tortilla chips.
Optional: Can use shrimp and or scallops as a substitute for some of
the fish. Can use a firm cod in place of the red snapper.