Ceviche Santa Cruz Recipe
Ingredients:
- 1 pound red snapper, diced
- 3/4 cup lemon juice
- 3 scallions, finely diced
- 1 jalape�o pepper, finely diced
- 2 tomatoes, peeled and chopped
- 1 tablespoon minced cilantro
- 4 tablespoons olive oil
- 2 tablespoons dry white wine
- 1 avocado, peeled and chopped
Directions:
- Place fish in a glass dish with lemon juice. Cover and refrigerate overnight, turning once or twice.
- Three to four hours before serving, add scallions, jalape�o, tomatoes, cilantro, olive oil and wine to the marinating fish. Chill well. Just before serving, gently fold in avocado.