Ceviche the Pescado/ Fish Ceviche

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Ceviche, percet summer dish. This dish is so fresh and bright, I can’t get enough! I love making it for company and serve it as an appetizer, or simply enjoy it on tostadas. For this ceviche I used Tilapia fillets. The fish is cooked completely in lime juice, it takes a little time but the wait it’s worth it. The secret is to cut the fish in tiny pieces to speed the cooking process. I like to have pico de gallo as the base for my ceviche, then I like to add some fruit to balance flavors. Mango was perfect here! So sweet and tender, it is aparty in your mouth.

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Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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