Name: Ceviche with Avocado, Tomato, and Cilantro
Ingredients: 1 1/2 cups fresh lime juice (from 10 limes); 1/2 cup fresh orange juice (from 1 orange); 1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/4-inch slices; 1 avocado, cut into 1/2-inch pieces; 1 cup grape tomatoes, halved; 1/4 cup thinly sliced red onion; 1 small jalapeno, seeded and finely chopped; 2 tablespoons roughly chopped fresh cilantro leaves; 2 tablespoons extra-virgin olive oil; Coarse salt and ground pepper; Lime wedges, for serving

Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.

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Ceviche with Avocado, Tomato, and Cilantro

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