Red Snapper Ceviche

Chef Larry "Lee" White

Published On: Feb 20 2013 05:12:24 PM CST   Updated On: Feb 21 2013 04:19:29 PM CST

Serves 4-6



  1. Take skin off fish and cut into 1-inch cubes. Add the fish to a large bowl and add the lime juice and white vinegar. Put the marinated fish in the fridge for a minimum of 3 hours to overnight (stirring frequently). This process will cook the fish.
  2. Pour off most of the lime juice but leave enough to keep the fish moist.
  3. Add remaining ingredients, except lettuce and avocado.
  4. Toss well and arrange in individual serving bowls lined with the lettuce leaves. Garnish with avocado slices and enjoy the wonderful Ceviche with restaurant style chips.