Red Snapper & Sea Bass Ceviche

For our Third not-always Annual Drink Down the Cellar Party we did a mid course of ceviche and tuna tar tare to provide lighter fare before the midwestern Saratoga rib roast came out of the oven. This ceviche recipe is easy to make and came out really, really well. You can use any type of firm sea fish and you don't have to use two different types. I liked having the sea bass and snapper since they have a very different consistency and taste - it gave the dish a nice complexity.

1 lbs fish (recommended snapper, sea bass, halibut, mahi mahi...)
1 small white onion
Fresh limes (6 to8)
Fresh lemons (4 or 5)
Lime and / or lemon juice (1 cups)

• Cut the fish into 1/2 inch cubes and put into a glass bowl
• Cut up the onion into small chunks and add to the fish
• Squeeze lemon & limes into a different bowl so you can put through a strainer to get out any seeds. Pour fresh juice over the fish & onion combination. Use bottled lime juice (or lemon or a combination) to finish covering the fish completely. Fish should free float on the top - this is how you know you have enough juice to "cook" the fish.
• Cover tightly and put in the refrigerator for at least 4 hours. Check the fish for "doneness" by breaking open a chunk. You shouldn't see any raw inside.
• Once cooked, drain the fish and put back, covered, in the refrigerator until you're ready to serve - up to 24 hours ahead of time.

While the fish is marinating, make the rest of the mixture.

2 ripe tomatoes cut into cubes
1/3 cup fresh cilantro chopped coarsely
1 or 2 fresh jalapeno chili peppers, seeded and diced
2 tablespoons of extra virgin olive oil
3 tablespoons orange juice

Mix all ingredients together with a little salt for seasoning and refrigerate until ready to serve.

SERVING:
...you'll also need 2 ripe avocados (peeled, pitted and diced) and some Tostadas, tortilla chips or crackers.

• Combine the fish with the tomato mixture. Fold in gently the avocado and serve with chips or crackers.