| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
California |
Appetizer |
6 |
Servings |
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 |
INSTRUCTIONS
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
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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