½cup(60g)red onionthinly sliced, 1/16-inch thick, 1-inch long
1tablespoon(10g)minced jalapenoseeds removed
1cup(152g)diced avocado½-inch dice (about 1 large avocado)
Cut the snapper filets into ½-inch cubes, there should be about 2 cups of diced fish. For a quicker cook, cut fish into ¼-inch cubes. Transfer fish to a non-reactive medium bowl, like glass or ceramic.
Add ¾ cup lime juice, 2 tablespoons lemon juice, and 2 tablespoons orange juice to the bowl. The fish should be submerged in the juices. Cover and marinate in the refrigerator until the surface is opaque, about 30 to 45 minutes. Stir halfway through for even cooking. Drain the juices.
To the drained fish, add ¼ cup lime juice, 2 tablespoons lemon juice, 2 tablespoons orange juice, tomatoes, red onion, cilantro, jalapeno, lime zest, avocado, salt, and pepper. Stir to combine. Taste and season with more salt and pepper as desired.
Serve the ceviche with chips or on top of tostadas.
Recipe Yield: 4 cups
Serving Size: ½ cup
Marinating: For ½-inch sized cubes, marinating takes about 20 to 30 minutes for a firm surface but tender center, or 45 to 60 minutes for a more solidified texture. For the acidity to completely firm up the center, about 1 ½ to 2 hours is enough time. For a quicker soak, chop the fish into ¼-inch size cubes, and after 20 minutes taste a piece every 5 minutes. Cut the cubes of fish in half to check for doneness.
Enjoy the ceviche within one day of preparing the dish for the best taste.