Ceviche

Ingredients

• 2 pound(s) filet of sole, hog snapper, or other lean white fish
• 1 cup(s) freshly squeezed lime juice
• 1/2 cup(s) freshly squeezed lemon juice
• 2 teaspoon(s) ginger root, finely chopped
• 1 teaspoon(s) salt
• freshly ground black pepper
• 2 clove(s) garlic, minced
• 1 red onion, large, thinly sliced
• 1/2 teaspoon(s) red pepper flakes
• 6 tablespoon(s) cilantro, chopped
• Cuban crackers

Preparation

1. Slice fillets in half lengthwise and cut into ½-inch pieces. Spread in one layer in a dish. Combine remaining ingredients, reserving 1½ tablespoons cilantro. Pour over fish, cover with plastic wrap, and refrigerate for at least 6 hours, turning once. Sprinkle with reserved cilantro before serving.


2. Serve with crackers.