Ceviche Recipe

So at the end of summer I came to this restaurant called Rosario's. I had heard of it several times since I moved to San Antonio but it never came to mind when I was trying to come up with a place to eat. Well Im glad I finally went. The food was GREAT. Its been a few months and I am still thinking about it.. yum. I need to go back.... My favorite was the Ceviche, which is actually an appetizer.... Here is the receipe I found online. This place was nice, yet casual and of course clean. Now I recommend it to anyone who is looking for good mexican food. They even have music some nights of the week.

If you guys are in San Antonio head to downtown and check out this place

http://www.rosariossa.com/

Rosario's Ceviche Fina

INGREDIENTS:
1 pound fresh tilapia fillets, cut into strips 2 inches long by 1/4 inch wide
3/4 cup freshly squeezed lime juice
3 serrano chilies, seeded and cut into thin strips
1 cup thinly sliced red onion
1/2 cup diced jicama
1/2 cup cilantro, torn by hand
2-3 cloves of garlic, thinly sliced
1 tablespoon salt
1/4 tablespoon freshly ground pepper
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil, or a chili-spiced olive oil

1 large avocado, sliced for garnish
tostada chips

Place the fish in a large glass or ceramic mixing bowl and add lime juice, serrano chilies, onion, jicama, salt, pepper and oregano. Add cilantro and thin sliced garlic, toss into the mix and let it marinate with everything else. Mix ingredients gently and marinate in the refrigerator for about 45 minutes. Then place the mixture in a strainer to drain off excess lime juice. Toss mixture in olive oil and season to taste. If desired, removed garlic slices before serving. Serve on chips with slices of avocado. Keep in mind, the longer you let the ceviche sit in the fridge the better and more flavorful it will be.

I found the recipe on this blog. Thanks :)  http://sincerelyyours-kate.blogspot.com/