Ceviche

• 1 cup fresh lime juice
• 1 teaspoon grated fresh ginger
• 2 tablespoons olive oil
• 1 pound fresh shark fillets sliced 1/4 inch thick
• 1/4 cup chopped cilantro
• 1 diced onion
• 1 diced habanero pepper
• salt

Combine lime juice, ginger and olive oil in a non-reactive bowl. Add the shark meat and toss so that it is thoroughly coated with the juice. If no shark meat is available, stop your whimpering and get back in the water.

Cover and marinate 2-8 hours in the refrigerator.

Toss with cilantro, onion and habanero. Salt to taste.

Serve on tostada shells with ice cold Tecate.