Mexican Ceviche

There are many ways to serve ceviche, but my favorite is to pile the tender fish on crisp tortillas and top it with fresh avocado. As with any uncooked preparation, use only the freshest possible seafood from a purveyor you know and trust.


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1 pound firm fish*
1/2 cup freshly squeezed lime juice
1 recipe Pico de Gallo
1/2 teaspoon dried oregano, crushed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6-8 3-inch corn tortillas, lightly fried
1 ripe, Haas avocado, pitted, peeled, and chopped
~ chopped cilantro for decoration
*Use any combination of firm-fleshed fish such as catfish, petrale, mackerel, sea bass, and red snapper. Shrimp and scallops also work very well.

1. Cut the fish into ½-inch pieces and place in a spacious glass bowl.

2. Pour the lime juice over the fish, mix well, and marinate in the refrigerator for 10 to 12 hours or overnight. Stir the mixture several times during the marinating process. The citric acid cooks the fish.

3. Remove the fish from the refrigerator and add 1 cup of the Pico de Gallo, the oregano, salt, and pepper. Mix well and spoon onto the prepared tortillas.

4. Sprinkle with more Pico de Gallo and the chopped avocado and cilantro.



Preparation Time: 
20 minutes with prepared Pico de Gallo and fried tortillas. 10 to 12 hours downtime.