4 Servings 120 min Cook
32 0 Oz Snapper
1/2 Cup Lime Juice
1/2 Large Onions
1 Cup, chopped or sliced Tomatoes
1 Pepper Serrano Pepper
2 Tsp Salt
1/2 Tsp Pepper Or Hot Sauce
0 Sprigs Fresh Cilantro
1/2 Cup Lemon Juice
1/2 Tsp, ground Oregano
1 Fruit Avocados
Debone and slice fish into 1/2 inch pieces.
Chop tomatoes and onion.
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.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
