Ceviche from the Sandbar
2 pounds snapper (or fish of choice)
2 medium white onions
2 cups freshly squeezed lime juice
1⁄2 cup freshly squeezed lemon juice
1 large bunch cilantro, leaves only
1 pinch cayenne
4 tablespoons salt
freshly ground pepper to taste
4 cloves garlic, minced
kernels from 3 ears freshly cooked corn
1 jalapeño (or part of a green bell pepper), thinly sliced
1 avocado (optional)
crackers (optional)
Clean fish filets and chop into medium dice. Set aside. Thinly shave or julienne onion and toss with citrus juices, cilantro, cayenne, salt, pepper, garlic, corn, and jalapeño. Add fish and refrigerate for at least 45 minutes. Enjoy with sliced avocado and crackers.
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