Lime-tangerine Ceviche with Pink Onions

Tangerine adds a nice roundness to the citrus in this fresh fish favorite!

Serves 2 to 3

Ingredients

3/4 pound fresh raw Pacific red snapper (or firm-fleshed white fish of choice)*, 1/2” dice

juice of 3 medium limes

juice of 2 small tangerines

1/2 cup tomato (seeds removed), diced

1/4 cup Rosa Bella® Gourmet Pink Onion, finely diced

1 green jalapeño pepper (ribs and seeds removed), finely diced

1 red jalapeño pepper (ribs and seeds removed), finely diced

1/4 cup cilantro, chopped

1/2 teaspoon Kosher salt

hot sauce (to taste)

Avocado, sliced, as garnish

Serve with Tortilla Chips

Directions

Mix ingredients together except salt and fish. Add salt to taste. Add fish, toss and refrigerate for 15-30 minutes. Fish will take on the appearance and texture of cooked fish. Serve with avocado slices and tortilla chips.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.