Ceviche

I learned how to prepare ceviche during my stay in Belize as a Peace Corps volunteer.  Served with warm tortillas Ceviche makes a nice light summer meal.  This is definitely my go to meal on those ridiculously hot summer days when I don't want to spend too much time in a hot kitchen.  I hope you enjoy this meal as much as I do.

 (serves 4)

• 
  
  • 1 1/4 pounds of red snapper fillets (any whitefish, fresh or saltwater will do, or some shrimp may be added/used in replace of red snapper)
  • 1 cup grape tomatoes cut in halves
  • 1/4 sliced red onion
  • 1 avocado
  • 1 small serrano chilli seeded and finely diced
  • 1 1/2 cup lime juice (8 limes) *
  • 1/2 cup fresh orange juice
  • 1/2 tablespoon salt
  • 2 tbs cilantro (finely chopped)
  • 2 tbs extra virgin olive oil
  • ground pepper to taste
  • dash of ground oregano
  • dash of tabasco sauce (closest thing to Belizean pepper sauce)
  
  - Dice fish into small pieces approximately an inch in size. Place in large glass bowl - it doesn't need to be shallow.
  
  - Using a lime juicer, add the juice of all 8 limes. Marinate for 1 to 1-1/2 hours in the refrigerator.
  
  -Dice onion, tomatoes, avocado, jalapeno and add to the fish mixture. Stir in salt, pepper, olive oil and cilantro. Cover and place back in refrigerator for at least 30 minutes to allow flavors to mix.
  
  *Bottled lime juice may be used, but it will not yield the same result. It adds a concentrate sweet/bitter flavor to the dish and is not as good as fresh squeezed.