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Recipe Name: Ceviche De Palapa Adriana, Acapulquito Style Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 6

1 1/2 Pound(s) Any white fish fillet
8 Mexican, Key limes juiced
2 Serrano chiles, seeded and
1 Tomato, finely chopped
1/2 Onion, finely chopped
1/4 Cup(s) Canned peas
1/4 Cup(s) Carrots, finely diced
2 Teaspoon(s) Fresh cilantro, minced
Salt and pepper, to taste
10 Corn tortillas, fried very
Directions: Recipe By: Chile Pepper Magazine - Oct. 1992
If you wish to try Acapulquito Style ceviche at Palapa Adriana, a
restaurant on the Malecon in La Paz, Baja California Sur, you must
specially request it. The ceviche listed on the menu is served without
the peas, carrots and serrano chiles. Place the fish in a shallow
container. Pour the lime juice over the fish, cover, and refrigerate
the mixture for about two hours, stirring occasionally, until the fish
is opaque. Just before serving the ceviche, stir in the vegetables and
the cilantro. Add salt and pepper to taste. With a slotted spoon, heap
the ceviche onto the crisp tortillas and serve. Serving Suggestion: If
tostaditas are available in your area, they may be used in place of
the crisply fried tortillas. Variation: Use tiny cocktail shrimp or
sliced bay scallops in place of white fish. Reduce the marinating time
to 30 minutes or less. CHILE-HEADS ARCHIVES From the Chile-Heads
recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 219
Calories From Fat: 61
Total Fat: 6.7g
Cholesterol: 57.4mg
Sodium: 838.8mg
Potassium: 618.9mg
Carbohydrates: 7.5g
Fiber: 2.8g
Sugar: 3.1g
Protein: 31.7g

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