Ceviche

Ingredients

• 1 lb firm white fish (or shrimp), diced small
• 1 cup fresh lime juice (enough to fully submerge the fish)
• 1/2 red onion, finely diced
• 2 Roma tomatoes, diced
• 1 cucumber, diced
• 1 serrano chile, minced
• Cilantro, chopped
• Salt and a splash of hot sauce, to taste
• Tostadas or saltine crackers, for serving

Steps

1. Combine the diced fish with lime juice in a glass or ceramic bowl, making sure it's fully submerged.
2. Refrigerate 2–3 hours, until the fish turns opaque ("cooked" by the citrus acid).
3. Drain off most of the lime juice, reserving a few tablespoons.
4. Fold in onion, tomato, cucumber, chile, and cilantro. Season with salt and hot sauce.
5. Serve chilled on tostadas or with crackers.

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