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Ceviche de Palapa Adriana—Estilo Acapulquito

Monday, 26 May 2008

Description

This recipe is from Kathy Gallantine, who told about her search for the best ceviche. "If you wish to try Acapulco-Style ceviche at Palapa Adriana," she said, "a restaurant on the Malecón 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. Serve this dish for a light lunch or a light dinner on hot nights when you don't even want to turn on an oven!"

Note: This recipe requires advance preparation.

Ingredients

At a glance

Cuisine

Latin American

Ingredient

Seafood

Heat Level

Chile

Serrano

Meal/Course

Appetizer/Hors d'oeuvre

Serves

1 1/2 pounds of any white fish fillet, chopped
8 Mexican (Key) limes, juiced
2 serrano chiles, stems and seeds removed, minced (or more to taste)
1 tomato, finely chopped
1/2 onion, finely chopped
1/4 cup canned peas
1/4 cup finely diced cooked carrots
2 teaspoons minced fresh cilantro
Salt and black pepper to taste
8 to 10 corn tortillas, fried flat and very crisp

Methods/steps

Place the chopped fish in a shallow ceramic bowl. Pour the lime juice over the fish, cover and refrigerate the mixture for about 2 hours, stirring occasionally, until the fish is opaque.

Just before serving the ceviche, stir in the tomato, onion, peas, carrots, and cilantro. Add the salt and pepper to taste. With a slotted spoon, heap the ceviche onto the crisp tortillas and serve.

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