Ingredients:
- 2 lbs of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces
- 2-3 Serrano peppers chopped small
- 1 very minced garlic clove
- 1 medium purple onion chopped small
- 4 Roma tomatoes, seeded and diced very finely
- 20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade
- 1 bunch of cilantro,cleaned, washed and finely chopped
- ground black pepper
- Salt to taste
Note: If you are not comfortable eating uncooked fish, cook it in boiling water prior to preparing it.
Directions:
Place the raw fish pieces in a glass dish, add the onion, garlic clove and lime juice from about 10 limes, the fish should be completely covered by lime juice.
Cover the dish with plastic wrap and chill, let the fish cook itself in the lime juice for at least 4 hours.
Once the fish has “cooked” in the lime juice, put the fish in a strainer and give it a rinse. Once the fish has been rinsed, put it back in the glass dish or bowl.
Add the tomatoes, Serrano peppers, cilantro, and lime juice from remaining 10 limes, season with salt and pepper to taste mix well with a spoon. Cover with plastic wrap and refrigerate for 30 more minutes before serving.
Serving suggestions:
Serve chilled on tostadas. Spread a light coating of mayonnaise on the tostada then add the ceviche. Top the ceviche with a squirt of ketchup, slices of avocado and a few splashes of bottled hot sauce.
Salsas that go good with ceviche are: Huichol, Tapatio, Valentina, Castillo- Habanero red or green (very hot).