Ceviche de Pescado

• 2 pounds Firm White Fish Fillets, Evenly Diced (ie. Snapper, Tilapia, Bass, Etc.)
• 1/4 cups Fresh Orange Juice
• 1 cup Fresh Lime Juice
• 1 Lime, Zested
• 1 whole Serrano Pepper, Seeds Removed And Finely Diced
• 1/2 Tablespoons Finely Minced Garlic
• 1 whole Red Bell Pepper, Diced
• 1/2 whole Red Onion, Finely Diced
• 1/4 cups Chopped Cilantro Leaves
• 1/2 cups Diced Tomatoes
• 18 teaspoons Ground Cumin
• 18 teaspoons Ground Coriander
• 2 pinches Cayenne Pepper (or More To Taste)
• 2 Tablespoons Olive Oil
• Kosher Salt And Black Pepper To Taste

1. In a large, non-reactive bowl, gently combine fish, orange juice, lime juice, lime zest, serrano chili, garlic, bell pepper and red onion.
2. Cover bowl and refrigerate for 60 minutes.
3. The fish should turn white and opaque.
4. Drain and discard all but 1/4 of the liquid from the bowl.
5. Fold in cilantro, tomatoes, cumin, coriander, cayenne, and olive oil.
6. Adjust seasoning with salt and pepper.
7. Serve immediately with additional lime wedges, hot sauce, diced avocados, and tortilla chips.

white fish, orange juice, lime juice, serrano pepper, garlic, red bell pepper, red onion, cilantro, tomatoes, ground cumin, ground coriander, cayenne pepper, olive oil, kosher salt

Taken from tastykitchen.com/recipes/main-courses/ceviche-de-pescado/ (may not work)