Los Burritos – Delicious recipes

Ceviche Santa Cruz

Ingredients:

– 1 pound red snapper, diced
– 3/4 cup lemon juice
– 3 scallions, finely diced
– 1 jalapeno 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, jalapeno, tomatoes, cilantro, olive oil and wine to the marinating fish. Chill well. Just before serving, gently fold in avocado.
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