El Restaurante Mexicano
Winter 2002
Recipe by Ken Rubin, FoodWorks Int'l., Austin, TX
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STREET FOODS OF MEXICO Ceviche Estilo Jalisco (Jalisco-style ceviche) Serves 8-10 as an appetizer | |||
| 1 | lb. fresh fish (mackerel, tuna, moonfish, barracuda, mahi), finely chopped | ||
| 1 to 2 | chile serrano, minced | ||
| 2 | roma tomatoes, chopped | ||
| 1/4 | c. white onion, minced | ||
| 3 | T. cilantro, coarsely chopped | ||
| Juice from 8-10 limes | |||
| 2 | t. salt | ||
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In a large non-reactive bowl, combine all ingredients and let sit 30 to 45 minutes or until fish is opaque and "cooked." Garnish with additional lime wedges and serve with tostadas and salsa.
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