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| Rosario’s Ceviche Fino |
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| INGREDIENTS: |
1 lb of tilapia fillets (or any other white flesh fish)
1 ½ cups fresh squeezed lime juice
3-4 serrano chilies, seeded and cut into thin strips
1 ½ cups thinly sliced red onion
½ teaspoon salt
½ teaspoon season salt
½ tablespoon dried oregano
1 cup cubed jicama
3 tablespoons olive oil
¾ cup fresh cilantro leaves
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| METHOD: |
| Place fish in a glass mixing bowl and add 1 cup of lime juice and the oregano. Refrigerate and marinate for 3 hours minimum.
Take another mixing bowl and combine remaining lime juice, olive oil, Serrano chilies, red onions, salt, jicama and cilantro. Refrigerate and marinate for 1-2 hours.
Drain excess juices from each of the marinades and combine the two marinated products.
Serve chilled and garnish with diced avocados and tostadas (corn tortilla chips).
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