Ingredients
- pounds fresh fish, cut into 1/4 inch dice
- 4 to 6 Serrano chilies, chopped
- 1/3 cup cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 1 cup tomatoes, chopped
- 1/2 cup finely chopped white onion
- 3 to 4 cups mixed lemon and lime juice
- 1 mango, diced
Directions
only very fresh fish. Put diced fish in a bowl and cover with the citrus juice. Marinate fish for about two hours. Drain the fish quickly under cold water. Drain completely. Combine fish with the rest of the ingredients and check for salt.
To serve, place a bed of lettuce on a small plate. Set four ounces of the ceviche on the lettuce. Place a quarter of an avocado on the edge of the ceviche, then surround the ceviche with warm corn chips. Sprinkle hot homemade sauce over the
Print this recipe
Submitted 6/13/05.
Source: Recipe courtesy Chef Leo Herredia, Centro Cocina M
Submitted By: Lee.M Kaye
setters@internode.on.net
Ceviche