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Ceviche
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CEVICHE

Course Seafood
Cuisine Latin American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Author Joe

Ingredients

  • 10 oz . saltwater white fish , cut into 1/2 inch pieces
  • 2 plum tomatoes , seeds removed, finely chopped
  • 1/4 red onion , fine diced
  • 1/2 to 1 serrano pepper , finely diced
  • 2 tsp kosher salt
  • 1 tsp dried oregano
  • 3 or 4 good shakes of tabasco sauce
  • juice of 3 limes
  • juice of 3 lemons (or more if needed to cover fish)

Instructions

  • Add fish, tomatoes, onion and pepper to glass or ceramic bowl
  • Squeeze lime and lemon juice into bowl, (use a strainer to catch lemon seeds), cover the fish with liquid and use more lemon if necessary.
  • Add salt and tabasco
  • Refrigerate and stir after 1 hour
  • Refrigerate for two more hours, then serve, drained, with chips, tortillas, sliced avocado, or baked sweet potatoes.