Ceviche

Ingredients:
2 lbs Firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup Fresh squeezed lime juice
1/2 cup Fresh squeezed lemon juice
1/2 Red onion, finely diced
1 cup Chopped fresh seeded tomatoes
1 Serrano chili, seeded and finely diced
2 teaspoons Salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips


Directions:
1. In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour.
2. Stir the mixture, make sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend. During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
3. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.