Red Fish Ceviche
One large red fish
Add 1/2 onion chopped fine
or 6 Persian limes
dashes of Louisiana Hot Sauce
dashes of Tabasco Jalapeno Mild sauce
Dash of oregano
Dash of white pepper
Bunch fresh cilantro
Fillet the red fish and chop in 1/2 inch pieces.
Put in large pot.
Finely chop the onion and juice the limes.
Add to the pot along with the next 6 ingredients
Cover and let sit in refrigerator for about 2 1/2 hours.
Dice the tomato and cilantro.
Scoop out the avocado in small spoonfuls or chop finely.
Spread this mixture over the fish and refrigerate for another 30 minutes.
Do not let sit longer than 3 hours or it will turn to rubber.
Serve with crackers or chips.
© Capt. Wendy Wilson Billiot, BayouWoman.com