A Mexican Inspired Ceviche Recipe
A bright and flavour packed ceviche recipe inspired by Mexican flavours
Print Recipe
Ingredients
- 400 grams firm white fish filleted and skin removed
- 3 Tsp fresh lime juice
- 1-2 Tbsp finely chopped coriander / cilantro
- 3 - 4 Tbsp finely chopped pickled red onion see cooks notes
- 6 Tbsp finely chopped Israeli cucumbers
- 2 Tbsp 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
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.
Servings: 2 - 4 servings as a snack or starter