Ceviche!

Recently I’ve been craving ceviche…and good ceviche is sooo hard to find in a restaurant. So I’ve decided to go ahead and make my own! I cruised the net looking for a simple recipe….something cheap and easy to do. And…..I think I’ve found one! This recipe calls for red snapper…which is fantastic! One of my favorite fish! And civeche is perfect for my photo journeys coming up. I figure that while the dish is marinating Steph and I can hit some trails and work up an appetite! Nothing like coming home to fresh ceviche and a bottle of pomegranite wine!

Ceviche Recipe
Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.
INGREDIENTS
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), 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 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
METHOD
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 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.
Serves 4-8.

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~ by ryantyrl on December 22, 2009.

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