Ceviche a la Mexicana


1 lb red snapper fish, cut into small cubes
20 Key limes
½ tablespoon salt
½ tablespoon dry oregano
ground black pepper to taste
¾ cup fresh tomatoes, diced
½ cup onions, diced
½ cup cilantro, diced
3 – 4 fresh Seranno chiles, diced
¼ cup olive oil
Pico Pica Hot Sauce, to taste
Opt’l: 2 sliced avocados


Place cubed fish into ceramic or glass bowl (not metal). Extract juice from limes and pour over
fish. Add salt, oregano and pepper, mix well and place in fridge for 4 hours, mixing every hour to
cure fish evenly. Place tomatoes, onions, cilantro and chiles in a separate bowl; mix well,
then add olive oil. Remove fish from fridge. Combine all ingredients in one bowl and mix well,
adding Pico Pica Hot Sauce, if desired.

Serving Suggestion: Garnish with sliced avocados, serve with tostadas or tortilla chips.

Serves about 5