Tasty and refreshing ceviche
1 lb. firm white fleshed fish fillets (such as rockfish, cod, red snapper) chopped into 1/2-inch pieces
Juice of 7 limes
2 serrano chilies, seeded and minced
1/3 cup olive oil
1/2 tsp fresh oregano, minced
1/2 cup red onion, finely chopped
2 cups mango, chopped into 1/2-inch pieces
4 tbsp cilantro, chopped
2 tbsp red bell pepper, seeded and finely chopped
Salt and fresh pepper
Place fish in a glass bowl and pour in the lime juice. Mix well. Refrigerate for at least 5 hours or until pieces are opaque. Turn occasionally so that the juice soaks the fish evenly.
When fish is opaque, drain fish of 3/4 of it's lime juice. Add serranos, oregano, olive oil and season with salt. Toss, then refrigerate for another hour.
Add onion, mango, cilantro and salt and pepper to taste. Toss gently. Serve chilled in a margarita or martini glass with tortilla chips.
It is OK to email this member (but you must sign in first).