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Categories:Viewed: 60 - Published at: 9 years ago
Ingredients
- 1 1/2 lb. any whitefish fillet, chopped
- 8 Mexican or Key limes, juiced
- 2 Serrano chilies, stems and seeds removed, minced
- 1 tomato, finely chopped
- 1/2 onion, finely chopped
- 1/4 c. canned peas (optional)
- 2 tsp. minced fresh cilantro
- salt and pepper to taste (sea salt is best)
- 8 to 10 corn tortillas, fried flat and crisp
Method
- Place the fish in a shallow container.
- Pour the lime juice over the fish; cover and refrigerate the mixture for about 2 hours, stirring occasionally until the fish is opaque.
- Just before serving the ceviche, stir in the vegetables and the cilantro.
- Add salt and pepper to taste.
- With a slotted spoon heap the ceviche onto the crisp tortillas and serve.
