Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

INGREDIENTS

• 4 Jireh's Toasted Corn Tortillas cevichera style
• 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
• 1/2 cup of fresh squeezed lime juice
• 1/2 cup of fresh squeezed lemon juice
• 1/2 red onion, finely diced
• 1 cup of chopped fresh seeded tomatoes
• 1 serrano chili, seeded and finely diced
• 2 teaspoons of salt
• Dash of ground oregano
• Dash of Tabasco or a light pinch of cayenne pepper
• Avocado

METHOD

n a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

INGREDIENTS

• 8 Jireh's Toasted Corn Tortillas cevichera style
• 1 kilo of smoked marlin
• A half cup chopped onion
• A half cup chopped cilantro
• One tablespoon of chopped garlic
• A half cup of tomatoe sauce
• Olive oil
• Salt and pepper

METHOD

Boil the marlin. after it cools down, chop into small shreds of tender meat. In a warm pan, add olive oil, pour the garlic in it, the onion, the tomato and the cilantro, add salt and pepper. Let it warm up for a few minutes. Then add the shreded marlin in the pan and the tomatoe sauce on top. Stir and let it cook along with the rest of the ingredients for a few more minutes.. and there you have it!

INGREDIENTS

• 8 Jireh's Toasted Corn Tortillas cevichera style
• 1 Kilo of raw peeled shrimps
• Frash lemon juice, all the necessary to completely cover srhimps
• 3 tomatoes, peeled and sliced
• 1 peeled and chopped cucumber cup
• 2 sliced red onion
• 2 sliced avocados
• Sal al gusto

METHOD

Peel off the shrimps, wash them with water and let then dry. Marinate them in the lemon juice for about 15 minutes, the take off the lemon juice y place them over tow slices of tomatoe, onion and and chopped cucumber. Place avocado o top.

INGREDIENTS

• 1 pack of Jireh's Baked Tortilla Chips
• Corn oil
• Salt
• 1 1/2 to 2 cups red chile sauce or salsa verde*
• A few sprigs of epazote (optional)
GARNISHES
• Cotija cheese or queso fresco
• Crema Mexicana or creme fraiche
• Cilantro chopped
• Chopped red onion
• Avocado, sliced or roughly chopped

METHOD

Red chili sauce:

Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt, 1 1/2 cups of chili soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles.

1 In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.

2 Add 2 Tbsp oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.
Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.