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Mexican
Recipes
by Annette Avila
Ceviche
2 lbs Mackerel
Fillet
½ Cup Fresh Lime Juice
2 Tomatoes
Diced
½ Cup Chopped Cilantro
1 Medium Onion
Diced
Salt & Pepper to taste
Jalepeño or Serano Peppers (to taste) Diced
Slice mackerel off skin in ¼" slices.
Cit slices into ½" lengths. Mix in glass bowl the remaining ingredients.
Let marinate for 12-24 hrs, stirring occasionally, until fish is no longer
transparent. Serve over Saltines. (You can use any white, firm fish or
seafood such as shrimp, or a combination of all.)
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