Name: Ceviche
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 pounds fresh, deboned red snapper (or other firm-fleshed fish) fillets, cut into 1/2-inch pieces -; 1/2 cup freshly squeezed lime juice -; 1/2 cup freshly squeezed lemon juice -; 1/2 red onion, finely diced -; 1 cup chopped seeded fresh tomatoes -; 1 serrano chili, seeded and finely diced -; 2 teaspoons kosher salt -; Pinch ground oregano -; Dash Tabasco or a light pinch of cayenne pepper -; To serve: -; Cilantro -; Avocado -; Tortillas or tortilla chips -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Ceviche

1. 2 pounds fresh, deboned red snapper (or other firm-fleshed fish) fillets, cut into 1/2-inch pieces -

2. 1/2 cup freshly squeezed lime juice -

3. 1/2 cup freshly squeezed lemon juice -

4. 1/2 red onion, finely diced -

5. 1 cup chopped seeded fresh tomatoes -

6. 1 serrano chili, seeded and finely diced -

7. 2 teaspoons kosher salt -

8. Pinch ground oregano -

9. Dash Tabasco or a light pinch of cayenne pepper -

10. To serve: -

11. Cilantro -

12. Avocado -

13. Tortillas or tortilla chips -

How to cook deliciously - Ceviche

1. Stage

Assemble the ceviche: 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. Cover casserole dish with plastic wrap.

2. Stage

Stir: 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 more 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.

3. Stage

Serve: Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips. Did you love the recipe? Give us some stars and leave a comment below!