Ceviche de Pescado

2 pieces tilapia or red snapper
5 tomatoes
1 onion
3 chile Serrano
1 small bunch cilantro
8 limes
3 Tablespoons olive oil
1 teaspoon oregano
1 teaspoon salt
Poaching Liquid
4 cups water
3 bay leaves
2 garlic cloves, unpeeled
½ lime
1 teaspoon salt

1.    The limejuice in this recipe cooks the fish.  It does not kill any bacteria though.  To be safe, poach fish for 30 seconds to 1 minute in a poaching liquid.  Cool the fish.
2.    Cut the fish into thin bite size pieces.
3.    Chop the tomatoes into small dice.
4.    Chop onions into small dice.
5.    Mince the cilantro.
6.    Mince the Serrano chilies.
7.    Mix the fish with tomatoes, onion, chilies and cilantro.
8.    Add approximately 1 cup lime juice.
9.    Add 1 teaspoon salt
10.    Add 2 – 3 Tablespoons olive oil.
11.    Let the ceviche “cook” for an hour or two.
12.    Serve with tostadas or chips.
Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006