2 lbs of firm, fresh red snapper
fillets (or other firm-fleshed fish), cut into 1/2 inch pieces and
1 cup of citrus-based mixture (1/2 cup
of fresh squeezed lime juice and 1/2 cup of fresh squeezed lemon
1 cup of chopped fresh seeded tomatoes
1 Serrano chilli, seeded and finely
1/2 red onion with finely diced
2 teaspoons of salt
Dash of ground oregano and Tabasco or
a light pinch of cayenne pepper
Tortillas or tortilla chips
Place the fish, onion, tomatoes,
chilli, salt, Tabasco, and oregano in a non-reactive casserole dish
(either Pyres or ceramic will do).
Cover with lime and lemon juice and
let sit covered in the refrigerator for an hour, then stir (make
sure the fish gets exposed to the acidic lime and lemon juices).
Again, let sit for several hours, giving time for the flavors to
blend and make sure the fish the complete marinated.
Here is the magic happened! During the
marinating process, the citrus based mixture will eventually turn
the fish from pinkish grey and translucent, to whiter in color and
Serve with chopped cilantro and slices
of avocado with heated tortillas for ceviche tacos or with tortilla
Ceviche, typically made from fresh raw fish marinated in citrus
juices such as lemon or lime and spiced with chilli peppers. Here's
another favorite from the archives, ceviche, one of the best
possible things one can prepare with a fillet of fresh red snapper
Here’s the magic to cook the fish without using heat. By using
citrus-based mixture, with lemons and limes to change the structure
of the proteins in the fish and also adding flavor to the dish.