Balde's Mexican Ceviche

In my latest foray into the kitchen, my husband Baldemar taught me this simple, delectable recipe for Mexican ceviche.

This seafood dish is thought to have originated in Peru, but many Latin American cultures have added their own twists to its preparation. Ceviche is, essentially, raw seafood marinated in a citrus-based mixture, such as lime or lemon juice. The citric acid causes the proteins in the seafood to become denatured, cooking the fish without any heat.

Balde, a native of Mexico, was raised near the coastal city of Tampico. As , he enjoys preparing this dish with fresh red snapper. Depending on your preferences, you can also use halibut, tilapia, or a mixture of fish and shrimp. Ceviche offers a colorful mix of texture and flavor in every bite and can be served as an appetizer or main dish.

Ingredients

1 pound of red snapper fillets, cut into 1/2 inch pieces

3 tomatoes, diced

1/4 onion, diced

1/2 jalapeno pepper, diced

6-8 limes, juiced (enough lime juice to cover entire dish)

1/2 cup chopped cilantro

salt and pepper

parsley

1 avocado. diced

crackers or chips

Process

1. Squeeze lime juice into bowl. Add fish. Lime juice should completely cover fish.

2. Add onions, 2 tomatoes (save third tomato for later), jalapenos and cilantro. Add dash of salt, pepper and parsley to season. Gently mix ingredients.

3. Cover with foil and let marinate in refrigerator for 4-5 hours.

4. Remove from refrigerator and drain lime juice. (*Note, the fish should now be a solid white color and no longer raw.)

5. Mix in avocado and remaining tomato. Add salt to taste.

6. Serve with crackers or chips.