Wednesday, December 26, 2012

Ceviche


2 fillets of Tilapia
15 key limes
1 bunch of cilantro
1 red onion
clove of garlic (or garlic powder)
hot red pepper
palta (Avacado)
 
Cut fish to 1/4 inch chunks.
Juice limes over fish and let it sit 20 minutes or overnight, but make sure the fish turns opaque.
Chop red onion enough for one cup and rinse with water and salt.
Drain water from onions and mix with the fish.
Put of handful of cilantro leaves but mush them in your palm.
Mince Garlic and add.
1 tbsp of hot red sauce/ pepper
salt to taste
put diced avocado on top and serve.

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