Ceviche Tico

Ingredients

White fish (such as tilapia or snapper)

1 lb, diced

Lime juice

1 cup, freshly squeezed

Red onion

1 small, finely chopped

Red bell pepper

1, diced

Cilantro

1/2 cup, chopped

Salt

to taste

Black pepper

to taste

Avocado

1, diced (optional)

Tortilla chips or crackers

for serving

Instructions

1. Begin by placing the diced white fish in a glass or ceramic bowl. Pour the freshly squeezed lime juice over the fish, ensuring it is completely submerged. This acid will 'cook' the fish, transforming it from translucent to opaque over time.
2. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or until the fish is firm and white, indicating it's fully 'cooked' in the lime juice.
3. After marinating, drain the fish, reserving about 1/4 cup of the lime juice for seasoning.
4. Add the finely chopped red onion, diced red bell pepper, and chopped cilantro to the bowl with the fish. Season with salt and black pepper to taste, adjusting to your preference.
5. Gently stir everything together, adding a splash of the reserved lime juice if desired for extra brightness.
6. If desired, gently fold in the diced avocado for a creamy texture that enhances the whole dish.
7. Serve the ceviche chilled, accompanied by tortilla chips or crackers for a delightful crunch.