2 pounds Cubed white fish or bay scallops, raw 5 - 10 serrano peppers or jalapeño chiles(very hot), diced 1 Red bell pepper, diced 1 Green Chiles, diced 1 Onion, diced 3 Ripe tomatoes, diced 1 - 2 cloves Garlic, minced 1 Large avocado, diced 1 bunch Cilantro, with stems removed and diced 1 tsp sugar 2 cups lime juice 1/2 cup Lemon juice 1 bag Tortilla chips or 1 package Saltine crackers Pinch Salt and pepper
In a large bowl combine all ingredients except the cilantro. Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture. Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lemon juice has cooked the fish). For garnish add diced cilantro on top.
Ceviche en Espanol
Pescado marinado en limón agrio con otros ingredientes, especialmente jitomate o tomate, cebolla y chile; una deliciosa especialidad de Acapulco.
Video Ceviche de Pescado. Receta de Jauja Cocina Mexicana