Ceviche de Palapa Adriana—Estilo Acapulquito
Monday, 26 May 2008
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.
At a glance
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.