Ceviche
- 1 lb diced (to 1/2 inch) fresh fish or pealed deveined shrimp
- 1 c fresh lime juice (6 limes)
- 1 small/medium lemon
- 1 med white or red onion, diced or thinly sliced
- 1 t salt
- 1/4 t black pepper
- 1/3 c (1/4 bunch) cilantro chopped
- 1 jalapeño seeded/ribbed and minced (for medium heat; there is about the same amount of heat in 1 poblano, 1 jalapeno, 1 serrano)
- 3 diced Roma tomatoes (substitute mango or pineapple for tropical flavor)
- 1 diced peeled cucumber
- 2 T oil
- 1 diced orange (grapefruit is too bitter)
- 1 diced avocado
Marinate the fish or shrimp in the citrus juice for about 2 hr (until opaque white; 15 min for cooked shrimp) in refrigerator, stirring mid way through. Add remaining ingredients; folding in avocado last. Chill for 30 min. Serve with chips or on tostadas. Tabasco sauce optional.
To make crispy tostadas: lightly spray or brush mini or regular corn tortillas with oil and bake at 300 F until crisp, about 25-30 minutes, turning halfway through.