Ceviche

Appetizer

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Ingredients

500 g	firm white fish fillets such as sea bass or snapper, cut into bite-sized pieces
150 ml	fresh lemon juice
150 ml	fresh lime juice
2 tsp	fresh jalapeno chili pepper, minced
1 tsp	garlic, minced
¹/₂ tsp	salt
2 small	red onions,sliced paper-thin
2 tbsp	fresh cilantro leaves, chopped
75 ml	mild-flavored olive oil
1	tomatoes, peeled,seeded and diced (optional)

Method

Preparation time: ca. 30 min Resting time: ca. 4 hrs / Grade of difficulty: easy / Calories per portion: n/a

In a shallow glass container, place the fish and pour in the lemon and lime juices. Toss gently. Cover and refrigerate for 2 hours.

Add all the remaining ingredients, including the tomatoes. Toss gently to mix well.

Cover and refrigerate until the fish in the liquid turns white, 2 hours longer. Serve chilled. Mount atop lettuce leaves, or accompany with Guacamole and crisp Tortilla chips.