Ceviche de Pescado Ahumado (Smoked Fish Ceviche)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 pound smoked fish (such as mullet, sable or tuna), boned and shredded
1 medium white onion, peeled and finely chopped
1 medium carrot, peeled and shredded
2 Roma tomatoes, seeded and finely chopped
2 fresh jalapenos, seeded and finely chopped
2 Tbsp. finely chopped cilantro
juice of 2 to 3 limes, or to taste
salt and pepper, to taste
Instructions:
Combine all the ingredients and let them sit for 3 hours. Serve with tostadas.
Recipe from El Restaurante Mexicano, March/April 2004.