Ceviche

Cold Whitefish with Citrus

From Elías’ Kitchen

Calories: About 200 cal.

Serves:  8 portions

Note: This is the dish for any parties and social activities in a hot day. It is fresh, sweet, elegant, spicy and tasty. It could be an appetizer or an entry dish.

To Cook the Fish you will need

2          Pounds of fresh tilapia fillets

1/4       White onion in a piece

2          Garlic cloves

            Sea Salt

Water to simmer the fish

For the Dish

1          Medium white onion minced

2          Beefsteak well ripe tomatoes finely cut in very small cubes

2          Shredded carrots

2          Jalapeno peppers minced (don’t forget to wear gloves you may choose to leave these out and have each person add to their taste)

12        Mexican limes juice (the little ones)

1          Orange or Grapefruit, even tangerine juice, I use whatever my trees are giving

1          Bunch of cilantro chopped

1          Tablespoon of white vinegar

1          Tablespoon of dry Oregano  

            Salt

Preparation

1.        Boil water with sea salt and the piece of white onion, once it is boiling set the tilapia fillets on a straining dish and inside the pot of water for exactly three minutes (no more or you will over cook), take them out and put them in a Pyrex glass casserole and shred them finely.

2.        Add the other ingredients and mix well. Let it rest for half day in the refrigerator. Serve with saltine crackers.

3.        My children love this dish, so I avoid the jalapeno peppers; instead I use another salsa to spice my ceviche, Tapatío or Cholula salsa. 

NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.