This is addicting and I could eat it every single day.  Lucky for me, I have friends that teach me how to cook authentic Mexican. ;)

(this makes a ton! If you are cooking for only a few, cut it in half)

8 white fish filets (we used tilapia and perch)
1 1/4 cup lime juice (fresh squeezed…it takes quite a few limes!)
a splash of EVOO
1 cucumber, seeded, finely diced
1/2 red onion, finely diced
1/2 bunch cilantro w/stems
3 peeled carrots, shredded
1 roma tomato, seeded
2Tbsp white vinegar
salt to taste
Boil a pot of water and add the fish.  Bring back to a boil, then turn off and immediately remove fish!  Put the fish in a bowl in the fridge to cool off.  Then, shred the fish with a fork.  Add the lime juice and let sit in the fridge for 1 hour.  Add chopped veggies and EVOO and mix together.  I would say this makes about 8 cups and will stay in the fridge for about 3 days before spoiling. We ate this on tostadas, which were like corn chips.  However, it would have been equally amazing on sliced jicama.

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