Ceviche

MI Bites - Gourmet Kosher Cooking Presents a New Recipe from Emuna Braverman and Elizabeth Kurtz:

This is a great dish for a hot Shabbos day. It is a beautiful appetizer served in martini glasses and garnished with avocado and tomatoes.

Ceviche

1 pound fillets of red snapper or any good quality white fish
Juice of three lemons
Juice of three limes
One red onion, thinly sliced
A pinch of cayenne
1 teaspoon minced garlic
1 jalapeno, chopped
2 tablespoons chopped cilantro

Preparation:

Cut fish into pieces and place in a plastic container. Place the onions on top of the fish; then cover with remaining ingredients. Refrigerate for at least 4 hours before serving. Can be refrigerated up to 48 hours.

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