CEVICHE

By Larry Levine

I’ve tried different kinds of fish for this recipe, including shrimp and tilapia. I like red snapper best. But it’s all a matter of taste. If you want to experiment, go ahead.

1 lb Red Snapper
juice from 6 limes
¼ cup olive oil
1 tsp chili oil (optional)
½ tsp chili powder
½ tsp red pepper flakes
¼ tsp dried oregano
Tabasco sauce (optional – to taste)
1/8 cup white vinegar
2 medium tomatoes – seeded and chopped
½ onion, diced
2 cloves garlic, crushed

Cut fish into bite size pieces. Marinate fish in lime juice to cover 3 hours. Do not refrigerate. Toss occasionally in lime juice. While fish is marinating, combine all other ingredients in a glass bowl and let stand to blend flavors. Drain fish and rinse in cold water. Add fish to other ingredients. Toss, cover and refrigerate until about ½ hour before ready to serve. Remove from refrigerator to bring to room temperature.  Serve with crusty baguette.