How to Make Ceviche

Ceviche is a traditional Latin American fish dish. Almost every family has its own variation of this classic recipe, some using fish and some seafood. The common thread is that the fish or seafood is "cooked" in lime juice and the dish is served chilled. Ceviche is most often served as an appetizer, but can also be used as a salad or main dish. Read on to learn how to make ceviche.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 lbs. fresh snapper fillets, cut into 1/2 inch pieces
• 1/2 cup freshly squeezed lime juice
• 1/2 cup freshly squeezed lemon juice
• 1/2 red onion, finely diced
• 1 cup tomatoes, chopped and seeded
• 1 jalapeno pepper, finely diced
• Dash of Tabasco
• Sea salt
• Fresh oregano, chopped
• Fresh cilantro
• Tortilla chips
• Glass bowls or glasses

1. Cook the fish. Place the fish, onion, tomatoes, pepper and Tabasco into a glass or ceramic casserole dish. Top with oregano and freshly ground sea salt. Cover with the lemon and lime juice. Stir the mixture after about an hour to make sure that all of the fish gets covered with the juice.

2. Marinate the mixture. Allow the fish and vegetable mixture to site, covered, in the refrigerator for three to six hours.

3. Spoon into dishes. Just before serving, scoop the mixture onto plates or into glasses.

4. Garnish the ceviche. Garnish each serving with a sprig of cilantro.

5. Serve the dish. Serve with warm tortilla chips.

Tips & Warnings

• You can also use shrimp or bay scallops instead of the snapper.
• Don't be put off by using raw fish. The fish really does cook in the lime juice. You'll see it turn from pink to white.
• Don't use a metal pan to marinate the fish. It will react with the lime juice.

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