I prepared this ceviche for a state contest, it is a mixture of a gourmet dish and an emblematic street snack of León, Guanajuato (The street snack is called a bomb) and is perfect for a hot day because it is a very fresh dish, thanks to the ingredients they're used to prepare it. To prepare the broth you have to liquefy pineapple with white vinegar, lemon, salt and chili. With this preparation the fish is marinated, and purple onion cut into fine julienne is added. Let marinate for 1 hour and add jicama, cucumber, mango and cotija cheese, finally everything is mixed and accompanied with corn toast or crackers.
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