Ceviche
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Ceviche
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A bright and flavour packed ceviche recipe inspired by Mexican flavours
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Ingredients
- 400 g white fish filleted and skin removed, firm
- 3 T lime juice fresh
- 1-2 T Coriander finely chopped, or cilantro
- 3 - 4 T red onion see cooks notes, finely chopped, pickled
- 6 T cucumber finely chopped, Israeli variety
- 2 T jalapeno chili finely chopped, pickled
- 1 Roma tomato de-seeded and finely chopped, large
- sea salt flakes a good few pinches, to season
- 1/2 avocado chopped for topping
- Coriander additional, for garnish
- corn chips to serve
Instructions
- Cut the fish into smallish pieces and place in a bowl.
- Stir in the lime juice and then add all the other ingredients, mixing and tasting as you go.
- Dish up in serving bowls, top with chopped avo and fresh coriander / cilantr leaves and serve with corn chips.
Notes
- The longer you keep ceviche after it has been made the more the fish proteins will 'cook' in the dressing. The flavour will develop.
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