Ceviche

Ceviche, which is often spelled seviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. Eat it when it's hot out and you'll understand why I ate this everyday for lunch while in Costa Rica.

INGREDIENTS
2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces,
completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper

ACCOMPANIMENTS
Cilantro
Avocado
Tortillas or tortilla chips

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, then stir,
making sure more of the fish gets exposed to the acidic lime and lemon
juices. Let sit for at least 6 hours, giving time for the flavors to blend.

Serve with chopped cilantro and slices of avocado with heated tortillas for
ceviche tacos or with tortilla chips.