Ceviche by La Carreta Restaurant

Tuesday, June 6, 2006

INGREDIENTS

5 - 8 oz. fillets of Mahi Mahi
1 Red Onion
8 Limes
1/2 Ounce of Olive Oil
1/2 Ounce of Vinegar
1 Teaspoon of salt
1 Teaspoon of oregano
3 Chopped Tomatoes

PROCEDURE

  • Mahi Mahi and Onions are chopped to small pieces
  • Squeeze the juice out of the 8 limes
  • Add oil, vinegar, salt and oregano
  • Let the dish sit for 30 minutes
  • Add the tomatoes last (because of the acidity of the lime juice)
  • Then Serve