Ingredients
2 lbs fresh red snapper or tilapia
1/2 cup fresh squeezed lime juice
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 purple onion finely diced
1 cup of fresh peeled and seeded chopped tomatoes
1 serran chile seeded and diced
2 teaspoons of salt
dash of oregano
dash of tabasco
cilantro
avocado
Preparation
In a non reactive casserole dish either pyrex or ceramic, place the fish, onion, tomatoes, chile, salt, tabasco and oregano. Cover with lime, lemon and orancge juice. Let sit covered in the fridge for an hour, then stir.
Let sit for at least 6 hours
Serve with cilantro and slices of avocado
