Mayan Ceviche

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[trg_recipe name_src=”custom” template=”recipe2″ img_src=”media_lib” prep_time=”10″ total_time=”32″ ingredients=”%5B%7B%22title%22%3A%22For%20the%20ceviche%22%2C%22list%22%3A%221%20Fish%20Filet%20(Grouper%20or%20Halibut)%5Cn1%2F2%20Onion%5Cn1%20Roma%20Tomato%5CnCilantro%20Leaves%5CnLimas%20or%20Limes%20to%20make%2030%20ml%20Juice%5Cn1-2%20Serrano%20Pepper%5CnSalt%20to%20taste%5CnBlack%20Pepper%20to%20taste%22%7D%2C%7B%22title%22%3A%22To%20serve%20with%22%2C%22list%22%3A%22Tortilla%20Chips%22%7D%2C%7B%22title%22%3A%22Garnish%20suggestions%22%2C%22list%22%3A%22Cilantro%20leaves%5CnTomato%20slices%5CnCabbage%20slices%22%7D%5D” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” hide_img=”true” hide_nutrition=”true” hide_social_buttons=”true”][trg_recipe_method method_title=”Prepare ingredients”]

Cut fish fillet into small cubes. Squeeze out juice from limes. Mix fish with lime juice and set aside in refrigerator for at least 10 minutes.

[/trg_recipe_method][trg_recipe_method method_title=”Start cooking”]

Cut onion into slices. Dice Serrano pepper. Remove cilantro leaves from sprigs and cut into strips.

[/trg_recipe_method][trg_recipe_method method_title=”Add the key ingredient”]

When fish has ‘cooked’ in lime juice and turned slightly white, add onion, serrano pepper and cilantro. Mix ingredients well and add salt to taste.

[/trg_recipe_method][trg_recipe_method method_title=”Ready to serve!”]

Serve immediately with corn tortilla chips.

Enjoy!

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