Ceviche Mexicana

Recipe comes from Vallarta (Mexico) Lifestyles magazine. Adjust the jalapenos to fit your own personal taste. Serve with tostadas or crackers. Cooking time indicated is marinading time.

• Ready In: 24 hrs 15 mins
• Serves: 6

Ingredients

• 1  kg  white fish fillet, chopped (2.2 pounds, such as red snapper or mahi mahi)
• 8 -10  limes
• 1  onion, finely chopped
• 5  tomatoes, finely chopped
• 5  avocados, finely chopped
• 4  jalapenos, finely chopped (remove seeds and membranes, to taste)
•  fresh cilantro, chopped (to taste)
•  salt
•  pepper

Directions

1. Night Before:
2. Rinse fish in cold water and place in a large bowl.
3. Add enough lime juice to cover the fish.
4. Cover dish and marinade overnight in refrigerator.
5. Next Day:
6. Drain fish and discard marinade.
7. Combine fish with onions, tomatoes, avacados and jalapenos.
8. Add additional lime juice, fresh cilantro; and salt and pepper to taste.
9. Granish with lime wedges.
10. Serve with saltine crackers or tostados.