Ceviche

1. 1

   Cut fish into very small pieces and mix with the full cup of lime juice. Allow to cook for about 15 mn or until fish starts to firm up and turns white. Drain off juice and reserve the fish. Combine the 2 tblsp lime juice, olive oil, onion, tomato, salt, pepper cilantro, avocado, and jalapenos in a bowl and gently mix. Fold in the cooked snapper. Serve immediately, ice cold with crackers or crisp fried corn tortillas, a lime wedge and a pickled jalapeno.

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