Cinco De Mayo Ceviche

Ingredients
2 pounds firm, fresh red snapper filets, cut into ½ inch pieces, completely deboned
(You can use shrimp, scallops, or firm cod in place of the red snapper.)
1/2 cup fresh squeezed lime juice
1/2 cup fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup fresh peeled, seeded and chopped tomatoes
1 Serrano chili, seeded and finely diced
2 teaspoons salt
Dash of ground oregano
Dash of cayenne pepper
Cilantro
Avocado

Directions
In a non-reactive casserole dish (Pyrex or ceramic), place the fish, onion, tomatoes, chili, salt, cayenne pepper and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend. Serve with chopped cilantro and slices of avocado with tortilla chips.

Serving Size: 4 oz (1/2 cup)
70 calories, 0.5g fat, 3.3g carbohydrates, 0.5g fiber, 13g protein
From SimplyRecipes.com