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
