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Ingredients: 3/4 very fresh white fleshed ocean f fish 1/2 fresh juice lime 1 1/2 minced serrano chili peppers 1/2 chopped tomato 1/2 small diced avocado 1 minced onion, yellow 2 Bunch(s) chopped fresh cilantro 39/2500 Quart(s) olive oil 869/10000 Ounce(s) salt Directions: Lime wedges Cut the fish into 1/2-inch dice. Place in a glass dish with the lime juice. Cover and refrigerate for 6 hours, stirring occasionally. Drain the fish and add the peppers, tomato, avocado, onion, cilantro, olive oil, and salt. Fold gently to mix. Serve with some fried tortilla strips, thick cut, garnish with lime wedges. server with tortilla chips or make your own - 8 corn tortillas, cut into thick strips and fried until crisp
Check some related videos Similar recipes: Shellfish watermelon ceviche Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeo (to taste), and salt Lobster and scallop ceviche Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces. Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallop