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LOCATION: Recipes >> Mexican >> Real Mexican Ceviche

Print this Recipe    Real Mexican Ceviche

1 pound of fresh filet of raw fish
8 medium sized lemons (green lemon maybe you call it lime)
2 medium sized tomatos cut in small pieces
1 medium sized onion cut in very tiny pieces
2 tablespoons of fresh coriander
2, 3 or 4 chilis (as hot as you like it) cut in small pieces
salt and pepper to taste
1 small cucumber cut in small pieces (optional)

Fish is to be cut in very small pieces and left overnight in the
refrigeraton covered in lemon juice. Then the next day you add
all the other ingredients and return to the refrigerator until
ready to serve. It can be served over Tostadas, Nachos or over
a lettuce leaf. You may add some Tabasco if you like.

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14 of 18 people found the following review helpful:
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Yummy!! Perfect San Diego food on a hot day, April 28, 2004 - 05:13 PM
Reviewer: carito-burrito from San Diego, California
This is how I remember my parents making it. Now that I'm married I would like to make all the great meals my mom made for my family. I recommend using Tapatio hot sauce. It's the best!!!

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