Recipe Archives->Mexican->Ceviche 25

Ceviche
Yield: 4 servings 
									 
1 pound tilapia fillets
11/2 cups freshly squeezed lime juice, divided
1/2 tablespoon dried oregano
3 to 4 serrano chiles, stemmed, seeded and cut into thin strips
11/2 cups thinly sliced red onion
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1 cup cubed jicama
3 tablespoons olive oil
3/4 cup cilantro leaves

Place tilapia in a glass bowl, and add 1 cup of lime juice and the
oregano.  Refrigerate, and let marinate for about 3 hours. 

In another bowl, combine remaining lime juice, chiles, onion, salt,
seasoned salt, jicama, olive oil and cilantro. Refrigerate, and let
marinate for 1 to  2 hours.  Drain excess juices from each of the
marinated products, and combine the two, stirring to break up the
fish. Serve chilled.

Garnish with diced avocados and corn tortilla chips.

Printable version: ceviche25.txt.