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Ceviche De Palapa Adriana, Acapulquito Style

1 1/2 lb Any white fish fillet; chopped
8 Mexican (Key) limes; juiced
2 Serrano chiles; seeded and minced
1 Tomato; finely chopped
1/2 Onion; finely chopped
1/4 c Canned peas
1/4 c Carrots; finely diced
2 ts Fresh cilantro; minced
Salt and pepper; to taste
10 Corn tortillas; fried very crisp


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

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

Serving Suggestion: If tostaditas are available in your area, they may be used in place of the crisply fried tortillas.


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