TJ’s Traditional Mexican Ceviche

  • 1 lb snapper, halibut, sea bass, or tilapia
  • 1/4 C fresh squeezed lime juice
  • 1/4 C fresh squeezed lemon juice
  • 2 t salt
  • 1/4 red onion, finely diced
  • 1/2 C chopped fresh seeded tomatoes
  • 1 serrano chili, seeded and finely diced
  • pinch of cayenne or dash of tabasco
  • dash of oregano

Place the fish, onion, tomatoes, chili, salt, and cayenne in a glass dish.  Cover with lime and lemon juice.  Let sit covered in the refrigerator for an hour, then stir, making sure all of the fish gets exposed to the acidic lime and lemon juices.  Let sit for several hours, giving time for the flavor to blend.

(Recipe from TJ’s Seafood Market)

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