Snapper Ceviche with Chiles and Herbs Recipe

• 8 ounces snapper fillet (or substitute rock cod), large dice
• 8 tablespoons freshly squeezed lime juice (from 3 medium limes)
• 1/4 cup freshly squeezed orange juice
• 2 medium tomatoes, cored, seeds removed, and small dice
• 1/4 medium red onion, small dice
• 2 to 3 medium serrano chiles, seeds removed, small dice
• 1/4 cup finely chopped cilantro
• 1/4 cup loosely packed mint leaves

1. Place fish in a nonreactive mixing bowl, and toss with 2 tablespoons of the lime juice until it is well coated.
2. Cover and refrigerate for 2 1/2 to 3 hours (the fish should be opaque in color and firm to the touch).
3. About 30 minutes before the fish is ready, combine remaining 6 tablespoons lime juice with orange juice, tomatoes, onion, chiles, and cilantro in a nonreactive mixing bowl; set aside to marinate.
4. When the fish is ready, add tomato-onion mixture and toss to combine.
5. To serve, season with salt and freshly ground black pepper and transfer ceviche to chilled serving dishes.
6. Tear mint leaves and sprinkle over each serving.

fillet, freshly squeezed lime juice, freshly squeezed orange juice, tomatoes, red onion, serrano chiles, cilantro, mint

Taken from www.chowhound.com/recipes/snapper-ceviche-with-chiles-and-herbs-10979 (may not work)