Ceviche of Snapper with Avocado and Cilantro Recipe

Ceviche is a form of “non-cooking cooking.” I know that sounds wrong, but what I mean is that in making ceviche, instead of using heat to break down the proteins, we use acid citrus juice to break down protein. The fruits also lend beautiful flavor, and honey rounds it out even more. I am told that this form of “cooking” originated with native American fishermen who wanted to prepare their catch while at sea, but didn’t or couldn’t build a fire. Makes sense. I wouldn’t want a fire in my canoe or kayak. Make sure the fish is ice cold and the avocado is room temperature for a great experience.