I've worked toward this dream my whole life, and it's a little surreal that I've reached it.
Food Network) to celebrate graduation - ceviche is very refreshing as it heats up like crazy here for summer. You can make it with a variety of fishes and adjust the heat and spice to taste. I love these festive colors.
And this is my shout out goodbye dish to good Texas / Mexican / Latin cuisine, which I'm sure won't be matched in the Northeast.
This is the last time I'll be in Houston for who knows? I'm sad to leave it and the sunny Texas weather and friendly people, but I'll be off to new adventures in Internal Medicine residency!
2 pounds tilapia fillets, diced
1 cup lime juice (about 8 large limes)
3/4 cup chopped tomato
1/2 cucumber, peeled, seeded and finely diced
1/4 cup chopped onion
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
2 serrano chiles, seeds removed and diced
1 lime, cut into wedges
Tortilla chips, for serving
Put the tilapia in a medium glass bowl. Pour the lime juice over the fish until just covered. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout (about 30 minutes) making sure to turn the fish over halfway.
Remove from the refrigerator and drain off excess lime juice. Add the tomato, cucumber, onion, cilantro, and serrano pepper. Season with salt and pepper, to taste.
Serve chips topped with the ceviche. Garnish with lime slices. Best eaten immediately, but you can keep the ceviche for up to 24 hours in the fridge.