CEVICHE
Servings 4 servings
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.