Mexican Ceviche
Fresh sashimi-grade fish is briefly marinated with lime, then tossed with avocado, coriander and olive oil for a bright ceviche to serve with corn chips.
By Cookin' Kitchen
- Total: 15 minutes
- Servings: 5 servings
Recipe
Mexican Ceviche
Fresh sashimi-grade fish is briefly marinated with lime, then tossed with avocado, coriander and olive oil for a bright ceviche to serve with corn chips.
Cookin' · https://cookin.club/recipes/mexican-ceviche
- Prep
- 10 minutes
- Cook
- 5 minutes
- Total
- 15 minutes
- Servings
- 5
Ingredients
For 5 servings
Ceviche
To finish
Instructions
Method
Step 1: Cut the fish into 1.25 cm / 1/2-inch cubes.
Step 2: Put the fish in a bowl with the onion, jalapeño, tomatoes, black pepper and lime juice. Gently toss, then leave for 5 minutes, mixing gently once.
Step 3: Sprinkle over the salt, then add the avocado, coriander and olive oil. Gently stir and serve immediately with corn chips.
Tip: Crostini is another serving option.
Step 4: Serve within about 20 minutes, before the fish starts to overcook and firm up. Do not leave the ceviche overnight for food safety reasons.
Notes
Serve the ceviche soon after making it. The fish will begin to firm up after about 20 minutes, and leftovers are not recommended.
Nutrition per serving
- Calories
- 188 kcal
- Fat
- 12 g
- Saturated fat
- 2 g
- Carbohydrates
- 6 g
- Sugar
- 2 g
- Fiber
- 2 g
- Protein
- 15 g
- Sodium
- 295 mg
- Cholesterol
- 64 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Ceviche combines sashimi-grade fish with lime, jalapeño, tomato and red onion, then finishes with avocado, coriander and olive oil. Serve it with corn chips as a starter or light meal.
Use fish that is specifically sashimi-grade and suitable for raw consumption. Fish simply labelled fresh is not necessarily safe to eat raw.
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