- 2 lbs Snapper cubed
- 1 Cup Tomatoes seeded and chopped
- 1 Whole Serrano pepper seeded and finely diced
- 2 Teaspoons Salt
- 1 Dash Tabasco
- 1 Teaspoon Oregano
- 1/2 Cup Lemon Juice
- 1/2 Cup Lime Juice
- 1/2 Red onion finely diced
- 1 Avocado sliced
- 1 Tablespoon Cilantro leaves
Place the fish, onion, tomatoes, Serrano chili, salt, Tabasco and Oregano in a mixing bowl.
Pour lime and lemon juice over the ingredients.
Cover and set in refrigerator for 4-5 hours. The fish is ready when it looks “cooked”.
Garnish with cilantro and sliced avocado.
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