Ceviche Santa Cruz Recipe

Ceviche Santa Cruz

The acid in the lemon juice will "cook" the fish. It can be served as a dip with tortilla chips or spooned into sorbet glasses and served as a first course before a formal dinner.

1 pound red snapper, diced
3/4 cup lemon juice
3 scallions, finely diced
1 jalapeņo pepper, finely diced
2 tomatoes, peeled and chopped
1 tablespoon minced cilantro
4 tablespoons olive oil
2 tablespoons dry white wine
1 avocado, peeled and chopped

Place fish in a glass dish with lemon juice. Cover and refrigerate overnight, turning once or twice.

Three to four hours before serving, add scallions, jalapeņo, tomatoes, cilantro, olive oil and wine to the marinating fish. Chill well. Just before serving, gently fold in avocado.

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