About us   Advertising   Articles/Recipes   Español   Free subscription   Posters/Books/Video  Restaurant supply directory
El Restaurante Mexicano
March-April
El Restaurante Mexicano
March-April 2004

Birria

Cocina Regíonal Mexicana
Bajio
The Bajío


Pacific CoastPacific Coast


Mexico CityMexico City


The NorthThe North


Central MexicoCentral Mexico


Southern MexicoSouthern Mexico


VeracruzVeracruz


Yucatan
Yucatan
| Español
Articles & Recipes
Recipe Index
2007 | 2006

2005 | 2004
2003 | 2002
2001 | 2000

Free subscription
to food service professionals


U.S. restaurant equipment and supply sources


Google search

Ceviche de Pescado Ahumado
(Smoked Fish Ceviche)
Makes 6 appetizer-size servings
1lb. smoked fish (such as mullet, sable or tuna), boned, shredded
1med. white onion, peeled and finely chopped
1med. carrot, peeled and shredded
2Roma tomatoes, seeded and finely chopped
2fresh jalapeños, seeded and finely chopped
2T. finely chopped cilantro
Juice of 2 to 3 limes, or to taste
Salt and pepper, to taste

Combine ingredients; let sit 1 hour. Serve with tostadas.

  About us   Advertising   Articles/Recipes   Español   Free subscription   Posters/Books/Video   Restaurant supply directory
©2008 Maiden Name Press LLC