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Ingredientes
- 1 1/2 lb Any white fish fillet, minced
- 8 x Mexican (Key) limes, juiced
- 2 x Serrano chiles, seeded and chopped
- 1 x Tomato, finely minced
- 1/2 x Onion, finely minced
- 1/4 c. Canned peas
- 1/4 c. Carrots, finely diced
- 2 tsp Fresh cilantro, chopped Salt and pepper, to taste
- 10 x Corn tortillas, fried very crisp
Direcciones
- If you wish to try Acapulquito Style ceviche at Palapa Adriana, a restaurant on the Malecon 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.
- Place the fish in a shallow container. Pour the lime juice over the fish, cover, and chill the mix for about two hrs, stirring occasionally, till the fish is opaque.
- Just before serving the ceviche, stir in the vegetables and the cilantro.
- Add in 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.
- Variation: Use tiny cocktail shrimp or possibly sliced bay scallops in place of white fish. Reduce the marinating time to 30 min or possibly less.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 13 | 9% |
| Total Fat 1.58g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 231mg | 7% |
| Total Carbs 31.74g | 8% |
| Dietary Fiber 5.9g | 20% |
| Sugars 2.91g | 2% |
| Protein 3.8g | 6% |
