Recipe: don juan’s ceviche
1 extra pound skinless boneless tilapia fish fillets,
cut right into 1/2-inch portions
1 cup fresh lime juice (from 4 to 6 limes).
3 tool tomatoes, sliced fine.
1/4 cup olive oil.
1/4 cup carefully sliced onion.
2 tbsps finely sliced cilantro.
1/2 teaspoon salt or to taste.
1/2 cup ketchup.
1 teaspoon warm pepper sauce, if possible a Mexican.
brand such as Tamachula or Valentina.
1 ripe avocado, peeled, seeded, diced.
Biscuits or tortilla chips.
Location fish in a superficial glass meal or pie plate. Put lime juice over fish to cover totally. Cover and also cool at the very least 1 hr for soft-textured fish or 4 hours if you favor your fish more strong. (The lime juice will “” cook”” the fish.).
Integrate tomatoes, oil, onion, cilantro and salt; mix well. Allow stand at area temperature level 30 minutes for tastes to create.
Drain pipes fish, booking lime juice. Integrate ketchup and warm sauce; stir in 2 tbsps of the reserved lime juice (or more to taste). Spoon this mix into all-time low of 6 wine goblets, gelato sundae glasses or big liqueur glass. Spoon fifty percent of the tomato mixture over catsup combination; top with the drained pipes fish. Integrate remaining tomato blend and avocado; spoon over fish. Garnish with lime slices and serve with crackers.
"I Love Cooking, and All Things Fish"