Angelica's Ceviche Fino

Yield: 4 servings . Zest Factor: Medium Adapted from Rosano's
Garnish this spicy ceviche with diced avocados and com tortilla chips.

1 pound tilapia fillets
11/2 cups freshly squeezed lime juice, divided
1/2 tablespoon dried oregano
3 to 4 serrano chiles, stemmed, seeded and cut into thin strips
11/2 cups thinly sliced red onion
1/2 teaspoon salt
1/2 teaspoon seasoned salt, such as Lawry's
1 cup cubed jicama
3 tablespoons olive oil
3/4 cup cilantro leaves

Place tilapia in a glass bowl, and add 1 cup of lime juice and the
oregano. Refrigerate, and let marinate for about 3 hours. In another
bowl, combine remaining lime juice, chiles, onion, salt, seasoned salt,
jicama, olive oil and cilantro. Refrigerate, and let marinate for 1 to 2
hours. Drain excess juices from each of the marinated products, and
combine the two, stirring to break up the fish. Serve chilled.

Chile Pepper Magazine


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