Ceviche de Pescado (Fish Ceviche)
BY Gilda Noyola
Ingredients
1 fresh huachinango red snapper, skin and bones removed, and diced; if you can’t find huachinango, try another white flesh fish
2 small tomatoes, seeds removed, diced
1 avocado
1 white onion, diced
2 serrano chiles, seeds removed, diced
1 bunch cilantro, finely chopped
Lime juice
Salt
2 small tomatoes, seeds removed, diced
1 avocado
1 white onion, diced
2 serrano chiles, seeds removed, diced
1 bunch cilantro, finely chopped
Lime juice
Salt
In a glass or non-reactive bowl, marinate the snapper cubes with enough lime juice to cover. Let it rest in the fridge for 10 minutes or until the fish changes color and texture. It will look slightly cooked. Remove from the fridge, discard excess lime juice if necessary (make sure you still leave some juice; you will need it to make the ceviche a little bit saucy). Add the rest of the ingredients. Served with tortilla chips or crackers. Serves 2.