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Red Snapper Ceviche

Chef Larry "Lee" White

Serves 4-6

Ingredients:

  • 2 lbs Fresh Gulf Snapper
  • 6 limes
  • 1 cup fresh Roma tomatoes, chopped
  • 1 green bell pepper, seeded and chopped
  • 5 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 2 jalapenos, chopped
  • 2 large avocados, for garnish
  • 2 tablespoons white vinegar
  • 1 medium onion, chopped
  • 1 head of Ice Berg Lettuce
  • Dash of Tabasco

Directions:

  • 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.
  • Pour off most of the lime juice but leave enough to keep the fish moist.
  • Add remaining ingredients, except lettuce and avocado.
  • 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.

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