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Ceviche Recipe – Barriba Cantina Ingredients 2 lbs Tilapia – cut into ½ inch portions 1 cup lime juice (freshly squeezed) 1 cup lemon juice (freshly squeezed) 6 tbsp Orange Juice (freshly squeezed) ½ cup Olive Oil (Extra Virgin) 3 cups Fresh Corn Pico de Gallo 1 tsp sugar ½ tsp Ground Black Pepper ½ tsp Kosher Salt Directions First and foremost this recipe is made much easier when it is accompanied by a pitcher of margaritas!

Combine all wet ingredients and whisk well. Add remaining ingredients and gently fold into wet mixture. (Do not mix briskly). Whole mixture should be submerged in juice. Place in refrigerator for one hour. Strain well and place in clean container to refrigerate until ready to serve. For a fun presentation serve it straight up in a martini glass with a wheel of lime. Then top if off with fresh guacamole, sprinkled with pico de gallo, and warm tortilla chips.

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SA Monthly Magazine Aug 2018  

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SA Monthly Magazine Aug 2018  

San Antonio's #1 Contemporary Magazine… is 'already delivered’ to a computer, laptop, tablet, or cellphone near You!