Rosario’s Ceviche Fino



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


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).

910 S. Alamo, San Antonio, TX, 78205