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MEXICAN FISH CEVICHE

This ceviche takes only a few minutes to prepare, but be sure to allow the fish to marinate long enough for the lime juice to fully “cook” the fish. Use firm or semi-firm white fish. Red snapper or mahi-mahi provide the best results; flounder and sea bass are also popular.


Recipe01

 Courtesy Debbie Hanson

INGREDIENTS
• 1 pound fresh fish diced into half-inch cubes
• ½ red onion, thinly sliced
• 1 teaspoon kosher salt
• ½ cup fresh chopped cilantro
• 1 fresh jalapeño pepper, seeded and finely chopped
• 1 cup grape or cherry tomatoes, cut in half
(or 1 cup diced tomatoes)
• ¾ cup lime juice (4 to 6 freshly squeezed limes)


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