cebiche

Categories
Seafood
Tex/mexican
Yield
6 servings
MeasureIngredient
1 pounds Skinned fillets of mackerel or sierra
  Juice of 6 or 7 large limes (1 1/4 to 1 1/2 cups)
2 mediums Tomatoes
Or 4 canned chiles serranos en escabeche
¼ cup Olive oil
½ teaspoon Oregano
½ teaspoon Salt (or to taste)
  Pepper

Cut fish into small cubes, about ½ inch, and cover them with the lime juice. Set in the bottom of the refrigerator for at least five hours, or until the fish loses its transparent look and becomes opaque. Stir from time to time.

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