Recipe of the Week: Red Snapper Ceviche

Last week, Zach decided on a whim that he was going to make ceviche for dinner. 

Ceviche is a South/Central American dish where fresh and raw seafood is marinated and "cooked" in citrus juices. It's an easy dish to make, and if you like sour, this will surely hit the spot! This is the recipe Zach used ...

Ingredients
1 lb of fresh deboned red snapper fillets, cut into small pieces
1/4 cup lime juice
1/4 cup lemon juice
1/4 red onion, finely diced
1/2 pint of cherry tomatoes, quartered
1 chili pepper (we used a serrano), seeded and finely diced
2 tbsp cilantro, chopped finely
1 tsp salt

Directions
Marinate fish filets with lime and lemon juice, onion, tomatoes, chili pepper, and salt for at least 4 hours. Keep in refrigerator, and stir every hour. The idea is to "cook" the fish with the acidic juices. The fish will eventually go from pink and translucent to a whiter, more opaque appearance. When it is ready, top with fresh cilantro and serve with tortilla chips.