"Ceviche-Acapulquito Style" - cooking recipe

Ingredients

1 1/2 lb. any whitefish fillet, chopped
8 Mexican or Key limes, juiced
2 Serrano chilies, stems and seeds removed, minced
1 tomato, finely chopped
1/2 onion, finely chopped
1/4 c. canned peas (optional)
2 tsp. minced fresh cilantro
salt and pepper to taste (sea salt is best)
8 to 10 corn tortillas, fried flat and crisp

Preparation

Place the fish in a shallow container.
Pour the lime juice over the fish; cover and refrigerate the mixture for about 2 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.