Ceviche

Ingredients

• 1 pound fresh red snapper fillets
• ³/₄ cup freshly squeezed lime juice
• 1 large tomato, cored, seeded, diced
• 1 small red onion, finely diced
• 2 bunches cilantro leaves, roughly chopped, about 1 cup
• ¹/₂ cup bottled clam juice
• 2 serrano chiles, stemmed, thinly sliced into circles
• 1 ¹/₂ teaspoons salt

Cooking Instructions

1. Cut red snapper into 1/2-inch cubes and place in glass or ceramic dish.
2. Toss with 1/2 cup of lime juice. Cover and marinate in refrigerator 15 minutes.
3. Drain and discard lime juice.
4. Transfer fish to medium bowl.
5. Stir in remaining 1/4 cup lime juice, tomato, onion, cilantro, clam juice, chiles, and salt. Chill at least an hour, or up to 1 day, for flavors to blend.
6. Serve in tall chilled goblets with spears of romaine lettuce and/or tortilla chips, or in soup bowls lined with the lettuce leaves.