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 firm white fish filleted and skin removed
- 3 T fresh lime juice
- 1-2 T Finely chopped coriander / cilantro
- 3 - 4 T finely chopped pickled red onion see cooks notes
- 6 T finely chopped Israeli cucumbers
- 2 T finely chopped pickled jalapeno chilli
- 1 large roma tomato de-seeded and finely chopped
- sea salt flakes to season a good few pinches
- 1/2 avocado chopped up for the topping
- additional coriander to garnish
- corn chips to serve
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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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