Ceviche Recipe

Directions:

1. Rinse fish and shrimp well before prep. Cut (dice) all the fish (not the shrimp) into 1/4 or smaller chunks for marination.
2. Mix ingredients with 8 to 16 oz of Lime Juice (Realime works well) and place in refrigerator for 24 to 48 hours. Stir mixture at least twice per day, to allow the lime juice to 'cook' the fish chemically.
3. NOTE: The fish should be ENTIRELY covered with lime juice for proper marination.
4. When ready to put the dish together, drain the fish mixture in a colander, and gently rinse with cool water. This will take the 'edge' off the lime flavor - be careful not to over-rinse, otherwise the flavor will be bland....
5. Mix equal portions of the fish mixture with the Pico De Gallo, and place in a medium serving bowl (hold some back for later....)
6. Using a cookie cutter, cut the large flour tortillas into 'mini rounds'. Warm the mini tortillas created in a microwave or tortilla warmer, and place next to the Ceviche mixture. Spoon a tablespoon of the Ceviche onto the mini tortilla, fold and eat. Be careful not to drip '-)
7. My CAVEAT : Many people are not 'adventurous' when it comes to eating a dish like Ceviche - simply reassure them that everything in your dish is sanitary and safe to eat. The fish is indeed fully 'cooked' after 24 hours, and as long as you keep the Ceviche chilled, there's no need for concern.... Send me questions if you wish....