Traditional Ceviche

Photo: flickr user SauceSupreme

Ingredients

pound Very fresh, white-fleshed ocean fish,

such as cod

cup Fresh lime juice

tablespoon Minced serrano peppers

cup Chopped tomato

cup Small-diced avocado

1 tablespoon Minced onion

2 tablespoons Chopped fresh cilantro

1 tablespoon Olive oil

teaspoon Salt

8 Corn tortillas cut thick strips,

and fried until crisp

Lime wedges

Preparation

Cut the fish into 1/2-inch dice. Place in a glass dish with the lime juice. Cover and refrigerate for 6 hours, stirring occasionally. Drain the fish and add the peppers, tomato, avocado, onion, cilantro, olive oil, and salt. Fold gently to mix. Serve with some fried tortilla strips, thick cut, garnish with lime wedges.

This recipe yields 4 appetizer servings.