by Alex Pardo
The Mexican recipe for ceviche uses fresh seafood, fresh lime juice, tomatoes, Serrano pepper and fresh cilantro.
2 pounds fresh haddock (or other fresh white fish)
10 limes, juiced
2 plum tomatoes
1 Serrano pepper
¼ cup fresh cilantro, chopped
1. Cut haddock into ¼ inch pieces.
2. Place haddock pieces into a bowl and add lime juice and salt. Pat down fish so that all of the pieces are covered in the juice. Let marinate in refrigerator for about twenty minutes.
3. While the fish is marinating, dice the tomatoes, dice the pepper and chop the cilantro.
4. Mix all of the ingredients together, seasoning with more salt and pepper as desired.
Serve with freshly fried or toasted tortilla chips.
Recipe courtesy of Alex Pardo, Jalapeños Restaurant, 2011.