My ceviche - I like it with lots of tomato (see all of the tomato juice mingling with the lime juice)
I love to make ceviche with fresh fish, especially red snapper. It's best to make it the same day you get the fish - the fresher, the better. It makes a refreshing and nutritious snack or meal. Tastes great alone, wrapped in a tortilla or served with avocado slices. It's amazing how you can take the raw, cubed fish, marinate it in the lime juice for a few hours and the acid from the lime changes the structure of the proteins in the fish, so that it is "cooked"without using heat. Perfect if your stove is on the blink!
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1 cup of lime juice
1/2 red onion, finely diced
1 cup of canned, diced tomatoes (or diced chopped fresh tomatoes)
1 teaspoon of Old Bay seasoning (I love this stuff on just about EVERYTHING!)
2 teaspoons of salt
fresh ground pepper
2 bay leaves
2 cloves garlic (finely diced)
In a non-reactive glass or ceramic dish, place the garlic together with the lime juice and add the fish, making sure the fish is pretty well covered by the lime juice. Cover dish and place in refrigerator for an hour, then stir to expose all fish to the lime acid - keep in refrigerator until all the pinkish-gray fish flesh turns white. Add red onion, tomatoes, Old Bay, salt, bay leaves and pepper. Let sit covered in the refrigerator for several hours, giving time for the flavors to blend.