 |
Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 10 |
|
A traditional ceviche dipping dish,great for parties or just to eat whenever. Tomato bug pic courtesy of my garden last year. Used a Macro lens. They have claws in the front, 3 pairs and suckers for the back feet. Read more . Cool pic. Ingredients:
3 lbs chopped ground fish (tilapia, catfish, shrimp, it all works) |
22 limes |
3 tomatoes |
1 small onion chopped fine |
chopped cilantro (depends on how much you like cilantro. at least 4 tbls.) |
2 tablespoons salt |
1 case corona |
Directions:
1. Squeeze limes in bowl.
2. Using only a large glass bowl, place fish in bowl and strain lime juice into the fish and mix well. You can find chopped ground fish usually at Mexican markets. Or, have a grocery butcher grind up the fish and shrimp.
3. Place in refrigerator and mix every two hours for a total marinade time of 6 hours.
4. Drain excess juice.
5. Add chopped tomatoes, chopped onion, chopped cilantro, salt, mix and let sit for twenty minutes.
6. Serve with chips. Best chips are from Trader Joes. The round organic chips are killer.
7. Serve the Corona right away and continue through out the eating process. I like to put mine in the freezer for about 30 minutes to where there is ice starting to form, severeyly cold, yea!
|
|