Recipe April 4

Snapper CevicheIngredients2 pounds snapper fillets, cut up1 cup lime juice (about 8 large limes)1/2 cup seeded tomato, diced1/2 cup red onion, diced1/4 cup chopped fresh cilantro leavesSalt and freshly ground black pepper1 tablespoon bottled hot sauce,optional1 serrano chile, optionalDirectionsPut the snapper in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, onion, and cilantro. Season with salt and pepper, to taste, and the hot sauce and chile, if using.