Ceviche

Serves 4-6 (a half-recipe will make a medium-sized bowl for an appetizer: ½ lbs fish maximum, one mango, etc).

I used red snapper, and it was great.

1 lb. firm white fleshed fish fillets (such as rockfish, cod, red snapper) chopped into 1/2-inch pieces

Juice of 7 limes
1/2 tsp fresh oregano, minced
1/2 cup red onion, finely chopped
2 cups mango (about two mangos), chopped into 1/2-inch pieces
4 tbsp cilantro, chopped
2 tbsp chopped red bell pepper, seeded and finely chopped into matchsticks
Salt and fresh pepper


Place fish in a glass bowl and pour in the lime juice. Mix well. Refrigerate for at least 2-3 hours or until pieces are opaque. Turn occasionally so that the juice soaks the fish evenly.


When fish is opaque, drain fish of 3/4 of it's lime juice. Add oregano, a little olive oil and season with salt. Toss, then refrigerate for another hour. (this step is optional)


Add onion, mango, cilantro and salt and pepper to taste. Toss gently. Serve chilled.