Ceviche Solero
INGREDIENTS:
1 1/2 lb Any white fish fillet;
-chopped
8 Mexican (Key) limes; juiced
2 Serrano chiles; seeded and
-minced
1 Tomato; finely chopped
1/2 Onion; finely chopped
1/4 c Canned peas
1/4 c Carrots; finely diced
2 ts Fresh cilantro; minced
Salt and pepper; to taste
10 Corn tortillas; fried very
-crisp
1 1/2 lb Any white fish fillet;
-chopped
8 Mexican (Key) limes; juiced
2 Serrano chiles; seeded and
-minced
1 Tomato; finely chopped
1/2 Onion; finely chopped
1/4 c Canned peas
1/4 c Carrots; finely diced
2 ts Fresh cilantro; minced
Salt and pepper; to taste
10 Corn tortillas; fried very
-crisp
garhow@hpubmaa.esr.hp.com
Recipe By: Chile Pepper Magazine -
Oct. 1992
If you wish to try Acapulquito Style ceviche at Palapa Adriana, a restaurant on the Malecon in La Paz, Baja California Sur, you must specially request it. The ceviche listed on the menu is served without the peas, carrots and serrano chiles.
Place the fish in a shallow container. Pour the lime juice over the fish, cover, and refrigerate the mixture for about two hours, stirring occasionally, until the fish is opaque.
Just before serving the ceviche, stir in the vegetables and the cilantro. Add salt and pepper to taste. With a slotted spoon, heap the ceviche onto the crisp tortillas and serve.
Serving Suggestion: If tostaditas are available in your area, they may be used in place of the crisply fried tortillas.
Variation: Use tiny cocktail shrimp or sliced bay scallops in place of white fish. Reduce the marinating time to 30 minutes or less.
CHILE-HEADS ARCHIVES
Recipe By: Chile Pepper Magazine -
Oct. 1992
If you wish to try Acapulquito Style ceviche at Palapa Adriana, a restaurant on the Malecon in La Paz, Baja California Sur, you must specially request it. The ceviche listed on the menu is served without the peas, carrots and serrano chiles.
Place the fish in a shallow container. Pour the lime juice over the fish, cover, and refrigerate the mixture for about two hours, stirring occasionally, until the fish is opaque.
Just before serving the ceviche, stir in the vegetables and the cilantro. Add salt and pepper to taste. With a slotted spoon, heap the ceviche onto the crisp tortillas and serve.
Serving Suggestion: If tostaditas are available in your area, they may be used in place of the crisply fried tortillas.
Variation: Use tiny cocktail shrimp or sliced bay scallops in place of white fish. Reduce the marinating time to 30 minutes or less.
CHILE-HEADS ARCHIVES