Ceviche Acapulco
INGREDIENTS:
1 lb Skinned fillets of mackerel -en escabeche
-or sierra 1/4 c Olive oil
Juice of 6 or 7 large limes 1/2 ts Oregano
-(1 1/4 to 1 1/2 cups) 1/2 ts Salt (or to taste)
2 md Tomatoes Pepper
3 Or 4 canned chiles serranos
1 lb Skinned fillets of mackerel -en escabeche
-or sierra 1/4 c Olive oil
Juice of 6 or 7 large limes 1/2 ts Oregano
-(1 1/4 to 1 1/2 cups) 1/2 ts Salt (or to taste)
2 md Tomatoes Pepper
3 Or 4 canned chiles serranos
Cut fish into small cubes, about 1/2 inch, and cover them with the lime juice. Set in the bottom of the refrigerator for at least five hours, or until the fish loses its transparent look and becomes opaque. Stir from time to time.