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25 oz. of fresh white fish.
2 cups lime juice.
2 medium tomatoes chopped in small cubes.
1 big onion, finely chopped.
4 table spoons coriander, finely chopped.
Salt and pepper to taste.
El Chilerito Hot Spicy Sauce to taste.
Wash fish in warm water. With a sharp knife cut fish in small cubes.
In a bowl pour lime juice cups and let fish sit there for an hour.
Drain fish and discard lime juice. This step is very important because is when fish is cooked.
Add salt, pepper to taste. Serve with corn tostadas.
At the end, add avocado slices and El Chilerito Hot Spicy Sauce to taste.
LIMONADA CON CHAMOY