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.
Optional: Can use shrimp and or scallops as a substitute for some
of the fish. Can use a firm cod in place of the red snapper.
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