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.