Taking advantage of the Lent season and the heat, today we will teach you how to prepare two delicious Sinaloa style ceviches, perfect for enjoying on the beach with a cold beer!
Fish Ceviche Recipe
Ingredients:
1 kilo of fresh tilapia steak
1/2 litre of Clamato tomato juice
Soy sauce to taste
Salt and pepper to taste
10 lemons
5 tomatoes
2 cucumbers
1 purple onion
4 Green Chiles
1 handful of fresh coriander
Preparation:
Cut the fish fillets into small squares and place them inside a container. Season with salt and pepper, and bathe with lemon juice. Let it sit for 30 minutes in refrigerator so the fish can “cure” in the lemon.
Dice into small squares tomatoes, cucumbers, onions, peppers and coriander.
After 30 minutes of rest, mix the chopped vegetables with the fish, add tomato juice and a little soy sauce to taste. Mix well and serve fresh, accompanied with toast.