Ceviche

1 pound fresh red snapper fillets, cut into ½-inch pieces
½ cup fresh lime juice
½ cup fresh lemon juice
½ cup red onion, peeled, finely diced
1 tablespoon serrano chili, seeded and finely diced
2 tablespoons Chef Paul Prudhomme’s Fajita Magic°
1½ teaspoons salt
Magic Pepper Sauce® (to taste)
2 tablespoons fresh cilantro, chopped
½ cup tomato, seeded and diced

In a non-reactive casserole dish, (Pyrex or ceramic) put the fish, onion, tomatoes, chili, Fajita Magic®, Magic Pepper Sauce®, and cover with the lime and lemon juice. Stir well, then cover the dish with plastic wrap and refrigerate for 1½ hours, or until fish is firm to the touch.

Using a slotted spoon, remove fish, onion and pepper mixture from the liquid and drain. Mix the fish mixture, cilantro and chopped tomato together until combined. Serve with your favorite tortilla and few extra dashes of Magic Pepper Sauce® and avocado!