Barbara Adams Beyond Wonderful » Ceviche Mexican Recipe
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Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Spatula
- Paper towel
- Serving platter
- Spoon
Ingredients
- 1 pound firm fish*
- 1/2 cup freshly squeezed lime juice
- 1 recipe Pico de Gallo
- 1/2 teaspoon dried oregano, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 6-8 3-inch corn tortillas, lightly fried
- 1 ripe, Haas avocado, pitted, peeled, and chopped
- ~ chopped cilantro for decoration
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