More than any other dish, cheviche is the "Plato Nacional" of Peru. Though the recipe given here makes use of one fish only, any number of seafood items including other fish, scallops, shrimp, octopus, and crab may be used singly or in combination in preparing a ceviche. Many chefs will add a dash of dry white wine to the mixture; the Ecuadorian version of ceviche calls for a dash of olive oil. Peruvians like their ceviche fiery hot, so in the interest of authenticity, don't skimp on the Iguana Radioactive...

Ingredients:

• - 1 lb. of red snapper filet
• - juice of 8 limes
• - juice of 2 lemons
• - 2 tbsp. Iguana Radioactive Atomic Pepper Sauce
• - 1/2 cup chopped fresh cilantro
• - 1 large red onion, julienned and soaked in cold, salted water
• - 1 tablespoon salt
• - 1 teaspoon fresh ground black pepper

Directions:

Cut the snapper filet into about 3/4 inches long by 1/2 inches wide. Do not use pieces larger than that, as they will not properly cure with the citrus juices. In a large stainless steel bowl, marinate the fish in the lime and lemon juices. Cover and let sit for one hour. Julienne the red onion and soak in a bowl of cold water for 10 minutes. Add the pepper sauce, salt and pepper, cilantro, and onion to the fish, mix well and refrigerate for a half hour or more before serving.

Yield: 4 servings