Ceviche

Submitted by Wendi Barnett

• 1 Fresh Redfish or Snapper fillet (also great with Tuna, and Andy loves to make with Shark)
• 10 limes
• 2-3 tomatoes
• 1 onion
• A couple of Serrano peppers (as desired)
• Cilantro (as desired)
• Worcestershire sauce (as desired)
• Tostitos tortilla chips for serving

Take one Redfish or Snapper fillet and cut into small cubes. Put them in a dish so that they are not stacked too thick. Squeeze juice of about 10 limes on the meat. It will not cover all the fish, but will need to be touching all the fish. Let fish set for a few hours in the refrigerator or cooler. If at home, I chill it overnight.

After it has cured, add Worcestershire sauce as desired. Dice tomatoes into small cubes and onions as thin as possible and add both to the fish. Add Serranos and cilantro to your liking, mix and serve. Keep cool and serve with Tostitos chips.