1 lb raw snapper, cubed

1/2 cup red onion, diced

1/2 cup red pepper, diced

1/2 cup cilantro, chopped

1 serano pepper (optional spice)

1/2 cup lime juice

dash of tabasco

salt and pepper, to taste

tostada or tortilla chips

1 avocado, sliced

1/4 cup sour cream (optional)

1-2 tbsp chili p


 1. In a large container, place snapper, red onion, red pepper, cilantro and lime juice. Season with tabasco and salt and pepper. Cover and refrigerate for a minimum of 1 hour or maximum 4 hrs. Stirring occasionally.

2. Serve on tostadas with sliced avocado, chili p and sour cream.

** If serving with tortilla chips, place ceviche in a bowl with avocado on top and chili p mixed in.

Serves 2-4