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Ceviche

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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

Toss it all together in a ceramic bowl and chill until ready to serve.

Garnish with cilantro. And serve with tortillas or tortilla chips and chopped avocado on the side with a little lemon juice squeezed over it to preserve the color and freshness.

 

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