Pescado Ceviche

Total Time: 4 hrs 15 mins Preparation Time: 4 hrs 15 mins

Ingredients

• Servings: 2
• 1 lb fresh tuna (cod, orange roughy, and red snapper are other good choices. you can also mix-and-match different typ) or 1 lb other firm-fleshed fish (cod, orange roughy, and red snapper are other good choices. you can also mix-and-match different typ)
• 3 lemons, juice of
• 3 limes, juice of
• 1 garlic clove, minced
• 1 small red onion, minced (about 1 cup)
• 1 jalapeno, chopped fine
• 2 tablespoons finely chopped cilantro
• 2 tablespoons parsley
• 2 small firm-fleshed tomatoes, chopped finely
• salt
• 1 avocado, sliced (optional)

Recipe

• 1 soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. cube the fish, and place in a shallow dish.
• 2 arrange the onions on top of the fish, and cover with the remaining ingredients. allow to refrigerate at least 4 hours. be sure to stir several times. the fish is done once the flesh turns and opaque, and can be flaked slightly with a fork. this indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we "cook" in the traditional sense.
• 3 serve chilled, garnished with avocado, if desired.