Sinaloa-style Ceviche

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

There are many different kinds of Ceviche, and they often vary by region.

Ingredients:

• 700g red snapper fillets, skinned and diced
• Juice of 8 limes
• 2 tomatoes, seeded and finely chopped
• ¾ white onion, finely chopped
• 1 large cucumber, seeded and finely chopped
• 3 pickled jalapeno chillies, membranes and seeds removed, and finely chopped
• 3 tbsp coriander, finely chopped
• Salt and pepper
• Extra virgin olive oil, for drizzling

Recipe:

1. Put the fish into a bowl, add the lime juice, and let marinate in the fridge for about 3 hours or until the flesh changes colour without losing texture. Drain off the liquid.
2. Combine the tomatoes, onion, cucumber, and chillies in another bowl and season with salt and pepper.
3. Gently fold in the coriander and fish, and drizzle with olive oil. Taste and adjust the seasoning if necessary before serving.