Ceviche recipe

For 2 (large) servings:

1lb red snapper
1/4 cup lime juice
1/4 cup lemon juice
1/4 of a large onion
1/2 cup tomatoes
1/2 Serrano pepper
1 tsp salt
1/4 tsp Tabasco sauce
1/2 sprig cilantro
1/4 tsp ground oregano
1/2 avocado

Debone and slice fish into 1/2" pieces.
Chop tomatoes and onion.
Put fish, onion, tomatoes, pepper, salt, Tabasco and oregano into glass casserole dish
Pour lime and lemon juice over evenly
Cover, let sit in fridge for 1 hour
Stir, making sure more of the fish gets covered in the citrus juices
Let sit in fridge for 3-5 more hours. The fish should turn white and opaque.
Serve with chopped cilantro, slices of avocado, warmed tortillas or tortilla chips