Seafood Recipes
Ceviche De Palapa Adriana -
Acapulquito Style
1 1/2 pounds
any white fish fillet
-- chopped
8 Mexican (Key) limes
-- juiced
2 Serrano chiles --
seeded and minced
1 tomato -- finely chopped
1/2 onion -- finely chopped
1/4 cup canned peas
1/4 cup carrots --
finely diced
2 tsp. fresh cilantro --
minced
salt and pepper --
to taste
10 corn tortillas --
fried very crisp
Place the fish in
a shallow container.
Pour the lime juice
over the fish, cover,
and refrigerate
the mixture for
about two 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.
Serving Suggestion:
If tostaditas are
available in your area,
they may be used in place of the
crisply fried tortillas.
Variation:
Use tiny cocktail shrimp
or sliced bay scallops
in place of white fish.
Reduce the marinating time
to 30 minutes or less.
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