Mexican Fish Salad

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.

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Ingredients:

1-1/2 pounds white fish fillet, chopped
8 Mexican (key) limes, juiced
2 serrano chiles, seeded and minced
1 tomato, finely chopped
1/2 onion, finely chopped
1/4 cup canned peas
1/4 cup carrots, finely diced
2 tsp. fresh cilantro, minced
salt and pepper, to taste
10 corn tortillas, fried very crisp

Instructions:

Place the fish in a shallow container and pour lime juice over it. Cover and refrigerate for about 2 hours, stirring occasionally, until the fish is opaque. Just prior to serving, stir in the vegetables and cilantro. Add salt and pepper to taste.

With a slotted spoon, heap the ceviche onto the crisp tortillas and serve.

Variation: Use tiny cocktail shrimp or sliced bay scallops in place of the white fish. Reduce marinating time to 30 minutes or less. Tostaditas may be used in place of crisply fried tortillas.