Ceviche Acapulqueno
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 pound boneless, skinless fish fillets, cut into 3/4-inch chunks
1 cup freshly squeezed lime juice
1 cup tomato juice
4 tablespoons olive oil
1 teaspoon dried Mexican oregano
Kosher salt
1/2 cup minced onion
2 Roma tomatoes, minced
2 fresh serrano chiles, seeded and minced
20 green Manzanilla olives, pitted
2 tablespoons fresh cilantro leaves, coarsely chopped Sugar (optional)
1 avocado, diced
Garnish: Tortilla chips or saltine crackers as desired
Instructions:
Makes 4 cups
You can use any type of fish for this recipe, so always choose the freshest and most local.
Place the fish in a stainless-steel or other nonreactive bowl. Add the lime juice and gently stir to coat the fish. Cover the bowl with plastic wrap and refrigerate until the fish is opaque, about 3 hours.
In a small bowl, stir together the tomato juice, olive oil, and oregano. Season to taste with salt, cover, and refrigerate.
Just before serving, drain the fish and stir in the onion, tomatoes, chiles, olives, cilantro, and the tomato juice mixture. Taste for seasoning and add sugar and salt as needed. Add the avocado and toss gently. Serve with tortilla chips or crackers.
From epicurious.com