Mexican Ceviche de Pescado

Ingredients

• 1 lb white-fleshed fish, finely minced (read notes)
• 1 cup lime juice (freshly squeezed )
• 1 tsp salt
• 2 medium carrots (grated)
• 1 medium white onion (diced)
• 2 large tomatoes (diced)
• 1 medium cucumber (diced)
• 2 serrano chilies (chopped)
• 1/2 cup cilantro (finely chopped)
• 1/4 cup fresh orange juice
• 4 Tbsp lime juice
• salt (to taste)

Instructions

1. 1

   Add fish to a bowl, pour over the lime juice, and sprinkle with salt.

2. 2

   Mix well and allow to marinate for at least 1 hour in the fridge.

3. 3

   Squeeze the fish meat with your hands until there's no more liquid coming out.

4. 4

   Place fish in a large bowl and crumble it well with your hands or a fork.

5. 5

   Add to the bowl the onions, carrots, cucumber, tomatoes, chilies, and cilantro.

6. 6

   Add orange and lime juice and season with salt. Mix well.

7. 7

   Adjust flavors to taste by adding more lime or orange juice, chilies, and salt.

8. 8

   Serve with tostadas or saltine crackers or store in the fridge for later.