Antojitos & Botanos
Appetizers

Ceviche

1 1/2 lb white-fleshed fish, 
skinned and boned
1 1/2 cups fresh lime juice
1 cup vegetable oil
1 cup fresh orange juice
1 to 2 hot red chilis, 
seeded and slivered
1 small onion, sliced paper-thin
1 clove garlic, minced
salt and pepper to taste

Cut the fish into 1/2-inch cubes; 
place in a small glass dish and
cover with lime juice. 
It is extremely important 
that the fish is
completely covered.  
Add more juice if necessary.

Cover with plastic wrap 
and refrigerate 4-5 hours. 
In the meantime,combine the oil, 
orange juice, chilis, 
onion, and garlic.  
After fish has marinated 
for 3 hours, 
add this mixture. 
Chill at least 2 more hours.  
Add salt and pepper to taste.