Colima-style Ceviche

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

There are many different kinds of Ceviche, and they often vary by region.

Ingredients:

• 750g white fish fillets, skinned and finely chopped
• Juice of 8 limes
• 1½ white onions, finely chopped
• 2½ carrots, finely chopped
• 2 small tomatoes, finely chopped
• 3-4 serrano chillies, seeded and finely chopped
• 200g green olives, pitted and finely chopped
• 250ml white wine vinegar
• 150ml extra virgin olive oil
• 3 tbsp coriander, finely chopped
• ¼ tsp dried marjoram, crushed
• Salt and pepper
  • To serve
• 6 corn tortillas, cut into 2cm disks and toasted  
• Cucumber slices
• Lemon slices
• Hot chilli sauce

Recipe:

1. In a medium bowl, combine the fish, lime juice, and a pinch of salt. Stir, and let stand for 1 hour.
2. Add the onion and let marinate for 1½ hours in the fridge.
3. Strain most of the liquid from the fish, then add the carrots, tomatoes, chillies, olives, vinegar, olive oil, coriander, and marjoram.
4. Season with salt and pepper to taste, and mix well.
5. Let stand for an additional 15 minutes.
6. Serve with the cucumber and lemon slices, toasted tortillas, and hot chilli sauce.