Recipe - Ceviche De Palapa Adriana Acapulquito Style

1 One half pound Any white fish fillet;
chopped
8 Mexican (Key) limes; juiced
2 Serrano chiles; seeded and
minced
1 Tomato; finely chopped
One half Onion; finely chopped
One fourth cup Canned peas
One fourth cup Carrots; finely minced
2 teaspoon Fresh cilantro; minced
Salt and pepper; to taste
10 Corn tortillas; fried very
crisp

garhow@hpubmaa.esr.hp.com

Recipe By: Chile Pepper Magazine Oct. 1992

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 refrigerate the mixture for about two hours, stirring
occasionally, until the fish is opaque.

Just before serving the ceviche, stir in the vegetables and the cilantro.
Add 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 cut or sliced up bay scallops in place of
white fish. Reduce the marinating time to 30 minutes or less.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.