MENU
 
 
 
 

  • Ceviche De Palapa Adriana, Acapulquito Style

    0 votes
    Ceviche De Palapa Adriana, Acapulquito Style
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb Any white fish fillet, minced
    • 8 x Mexican (Key) limes, juiced
    • 2 x Serrano chiles, seeded and chopped
    • 1 x Tomato, finely minced
    • 1/2 x Onion, finely minced
    • 1/4 c. Canned peas
    • 1/4 c. Carrots, finely diced
    • 2 tsp Fresh cilantro, chopped Salt and pepper, to taste
    • 10 x Corn tortillas, fried very crisp

    Directions

    1. If you wish to try Acapulquito Style ceviche at Palapa Adriana, a restaurant on the Malecon in La Paz, Baja California Sur, you must specially request it. The ceviche listed on the menu is served without the peas, carrots and serrano chiles.
    2. Place the fish in a shallow container. Pour the lime juice over the fish, cover, and chill the mix for about two hrs, stirring occasionally, till the fish is opaque.
    3. Just before serving the ceviche, stir in the vegetables and the cilantro.
    4. Add in salt and pepper to taste. With a slotted spoon, heap the ceviche onto the crisp tortillas and serve.
    5. Serving Suggestion: If tostaditas are available in your area, they may be used in place of the crisply fried tortillas.
    6. Variation: Use tiny cocktail shrimp or possibly sliced bay scallops in place of white fish. Reduce the marinating time to 30 min or possibly less.

    Leave a review or comment