This is one of my favorite ways to serve ceviche—dressed up in a fancy parfait glass. The addition of fruit salsa and fresh melon in the bottom of the glass makes this especially exotic and refreshing.
|1/2||pound||uncooked white fish, cut into ½-inch pieces*|
|1/2||cup||freshly squeezed lime juice|
|1||recipe||salsa pico de gallo|
|1/4||teaspoon||dried Mexican oregano, crushed**|
|1/8||teaspoon||freshly ground black pepper|
|~12||scooped balls of fresh cantaloupe|
|~1/2||cup||shredded crisp lettuce|
|1||recipe||salsa de melón (fruit salsa)|
|1||recipe||salsa de aguacate (avocado and tomatillo sauce)|
|~||corn tortilla chips for decoration and crunch***|
|*Tilapia is a good, economical choice.
**You can substitute Italian oregano if Mexican is unavailable.
*** Try mild chili-flavored green, orange, or purple corn tortillas, available at Mexican markets. I cut them into long, spiked pieces and fry for an elegant, architectural finishing touch. Read How To Make Chips for guidance.