It’s officially Summer! What I love most about this warmer time of year is all the bbq’s and outdoor festivities that bring family and friends together.
For your next gathering, get the fiesta started with this traditional Latin American classic, Ceviche!
(Photo courtesy of Evolving Table)
Prep & Marinate: 3 hours | Yields: 4-8 Servings
- 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely de-boned. (NOTE: Always use the freshest fish possible. Make the same day you purchase fresh fish.)
- 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
- Tortillas or tortilla chips
- In a glass or ceramic casserole dish, combine the fish, onions, 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 juice.
- Let sit for several 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.
*During the marinating process, the fish will change from pinkish grey and translucent, to whiter in color and opaque.