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Ceviche Puerto Vallarta Style




Source of Recipe


Chef2chef Newsletter


Recipe Introduction


Mexican


List of Ingredients




1 pound of good white fleshed fish
1 small onion
Juice of 6 or 7 limes
1 small onion, diced
3 ripe Roma tomatoes, diced
4 pickled serrano chilies, sliced
4 tablespoons olive oil
1 tablespoon rice wine vinegar
1/2 teaspoon oregano
Sea salt and pepper
1/2 cup fresh chopped cilantro

2 ripe avocados

Recipe



Rinse the fish in cold water, skin and cut into small pieces. Place in a glass
bowl and pour juice from the limes over all.

Let stand in the refrigerator for about 3 hours, turning fish pieces with a
wooden spoon from time to time.

Add the onions and tomatoes to the fish. Add the sliced chilies, the oil,
vinegar, oregano, salt and pepper and cilantro.

Sever ice cold with fresh fried corn tortilla chips.