Tuesday, July 15, 2008

Ceviche de Pescado (Fish Pickled in lime)

You can use things like shrimp, scallops and other shellfish but at my house and many other Mexican households the "Ceviche" is done with ground or thinly sliced "Tilapia" fish filets or in Spanish "Filetes de Mojarra"
This is used as a topping for "tostadas" (the lightly fried corn tortillas that are like giant chips). One could also serve it in a plate and scoop it with tortilla chips or saltine crackers.

-1 ½ lbs. Tilapia Filets thinly sliced or ground
-1 Cup freshly squeezed lime juice
-1-2 teaspoon salt
-1-2 teaspoons black ground pepper
-1-2 teaspoons garlic powder (optional)
-4 roma tomatoes diced into little cubes
-4 small cucumbers diced into little cubes (like the tomato)
-½ onion diced into little cubes
-4 Serrano chili peppers finely minced teeny (optional)
-1 cup minced cilantro
-½ cup of fresh squeezed lime juice (for later)
-2 more teaspoons of salt later or to taste

-Toss thinly sliced or ground tilapia in a bowl with 1 Cup freshly squeezed lime juice, add salt, pepper, and garlic powder. Cover and refridgerate 1-2 hours to get cooked in the acid of the limes

-Mean while prepare the tomatoes, cucumber, onion, Serrano chilies, cilantro, cut some fresh limes if necessary and have salt set aside everything for when fish is done cooking in acid 1-2 hours later.

-When fish is cooked toss with everything else. Taste to see if it needs more salt and lime juice adjust to your taste.

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