Wine & Cheese by TCC Recipes

Red Snapper Ceviche

1 lbs fresh red snapper fillets, deboned and cut into 1/2 inch cubes
½ cup of fresh squeezed lime juice
½ cup of fresh squeezed lemon juice
¼ cup red onion, finely diced
1 cup of fresh tomatoes, peeled, seeded, and chopped
1 jalapeno, seeded and finely diced
Salt and pepper to taste
Dash of Tabasco sauce or a few grains of cayenne pepper
1 avocado diced into ½ inch cubes
¼ cup chopped cilantro

In a plastic or stainless steel bowl, combine all ingredients except for the cilantro and the avocado. Set in the refrigerator for 1 hour. Stir well and return to the refrigerator for another 3 hours. Just before serving, mix in the avocado and the cilantro. Ceviche can be stored in the refrigerator for up to three days.

Serves 4