Ceviche is a form of citrus marinated seafood salad. The acid from lemon changes the structure of the proteins in the fish that is cooking the fish without using heat.

No. of Servings: 2500gms of firm, fresh Red Snapper Fillets (cut into 1/2 inch pieces)
½ cup of fresh squeezed Lemon Juice
½ purple Onion (finely diced)
1 cup Tomatoes (chopped)
1 Green Bell Pepper (chopped)
1 Whole Chili (finely diced)
½ tsp Oregano
4 tsp Parsley (chopped)
3 Jalapeno Pepper (chopped)
2 tbsp Cilantro (chopped)
1 dash Tabasco Sauce
Lettuce leaves (to line serving bowls)
Salt and Grounded Black Pepper
Tortillas or tortilla chips

1. In a dish, place the fish, onion, tomatoes, chili, salt, Tabasco and oregano.
2. Cover with lemon juice. Marinate fish in it in the fridge overnight (this step cooks the fish). Stir often.
3. Add green bell pepper, parsley, jalapeno pepper, cilantro, salt and pepper. Toss well.
4. Lined the serving bowls with lettuce leaves and arrange the mixture on it.
5. Serve with heated tortillas or with tortilla chips.