\"Ceviche is one of my favorite dishes,\" Tapia said. \"It’s a super refreshing party food that can get the whole family involved in the kitchen.\"
Ceviche de pescado
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/PhotoCredit_MattBorowick_1665753293157_hpMain_4x3t_384.jpg\")
Matt Borowick
PHOTO: A plate of fish ceviche with avocado and blue corn tortillas.
Ingredients
2 pounds of ground swai, basa or rock fish
12-15 juicy limes
2 shredded carrots
6 Roma tomatoes
1 red onion
2 jalapeños
2 cucumbers
1 bunch cilantro
3 avocados
1 mango
Salt and pepper
Tortilla chips or tostadas
Toppings:
Ketchup and chipotle mayo
Directions
We begin by \"cooking\" our fish in the lime juice. (Note: the acid in the citrus will denature the protein, similar to cooking over heat).
Squeeze all your limes add it to the fish along with your salt, pepper and shredded carrots.
Make sure fish is completely covered with lime juice. Set in refrigerator for 45 minutes to an hour.
Meanwhile finely dice all your veggies and fruits, except the avocado.
Once fish has \"cooked,\" incorporate the chopped produce. Add to a tostada.
Slice some avocado to place on top, drizzle with your topping of choice or salsa, and enjoy!
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