Ceviche Hondureño

Step by stepInstructions

1. Place the fish cubes in a glass bowl and cover with the lime juice and a pinch of salt, stirring gently
2. Refrigerate for fifteen to twenty minutes, stirring once, until the fish turns opaque and white
3. Drain off most of the lime juice, leaving the fish lightly coated
4. Add the red onion, tomato, culantro, and minced chile, and season with salt and pepper
5. Stir in the ketchup and Worcestershire if making the red-style ceviche, adjusting to taste
6. Chill for ten minutes, fold in the avocado, and serve cold with crackers or tortilla chips