Make Authentic Mexican Ceviche

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1 pound fresh red snapper fillets

3/4 cup freshly squeezed lime juice

1 large diced and deseeded tomato

1 small diced red onion

1 cup chopped cilantro leaves

1/2 cup clam juice

2 diced serrano chiles

1 1/2 teaspoons salt

Cut red snapper into 1/2-inch cubes*. Place fish in glass or ceramic dish. Mix in 2/4 cups of lime juice and toss fish in the juice. Cover and marinate for 15 minutes in a refrigerator. Drain then discard lime juice.

Place fish in a medium bowl. Stir in remaining 1/4 cup lime juice, tomato, onion, cilantro, clam juice, chiles, and salt. Chill at least an hour, or up to 1 day, for flavors to blend.

This dish is supposed to be served cold and uncooked. Goes great with a bed of lettuce or with a plate of buttered cooked rice with a squeeze of fresh lime juice on the rice.

* If you are squeamish about eating raw fish, before the first step of this recipe, lightly fry fish pieces on low heat in a pan of melted butter for 5 minutes. Drain and continue on with the rest of this recipe.

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