El Restaurante Mexicano
Winter 2002
El Restaurante Mexicano
Winter 2002
Ceviche Recipe by Ken Rubin, FoodWorks Int'l., Austin, TX
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
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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