Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
Last modified on: October 13th 2010
Keywords for this recipe:
3 
6 
6 
3 
3 bunches 
1 lb + 5.1 oz fish fillet
6 tablespoons 
3 tablespoons vinegar
15 drops Tabasco
Times for this recipe
Preparation: 1 hour 9 min.
Resting: 2 hours
All in all: 3 hours 9 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Shred 1 lb + 5.1 oz fish fillet, using a fork like in this short video.
Stage 2
Do this for all the fish.
Stage 3 - 2 hours
Put the fish in a bowl and pour over it juice of 6 limes, salt and pepper.
Cover with plastic film and put in the fridge for at least 2 hours.
Cover with plastic film and put in the fridge for at least 2 hours.
Stage 4 - 5 min.
After this time, put the fish in a strainer and leave to drain. Discard lime juice that drains off.
Stage 5 - 10 min.
Stage 6 - 20 min.
Peel tomatoes, cut into small dice. Salt and leave to drain in a strainer.
Peel, wash and chop onion.
Peel, wash and chop onion.
Stage 7 - 2 min.
In a bowl put the drained tomato dice, chopped onion and 3 bunches fresh coriander (cilantro) chopped.
Stage 8 - 2 min.
Add 1 tablespoon vinegar and 2 tablespoons olive oil, mix well. Check seasoning.
Stage 9
Put a ring in the centre of the serving plate, and put a layer of avocado in the bottom.
Stage 10
Then add a layer of fish.
Stage 11
Finish with a layer of tomatoes.
Refrigerate until serving.
Refrigerate until serving.
Stage 12 - 15 min.
Remove the ring just a few minutes before serving.
Stage 13
If you don't have a ring, you can use achieve a pleasing result by arranging in a glass.
Remarks
If you don't have coriander, use chives or parsley instead.
By all means make smaller tomato dice than in the photo, your ceviche will be better and more attractive.
By all means make smaller tomato dice than in the photo, your ceviche will be better and more attractive.
Keeping: Several days in the fridge, in a closed jar.
Source: After Fred Chesneau.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 50 % | 130 10 % | 180 30 % | 2,640 130 % | 11,060 130 % |
| Per 100 g | 3 1 % | 3 0 % | 5 1 % | 80 4 % | 330 4 % |
| Per person | 10 4 % | 10 1 % | 20 2 % | 220 10 % | 920 10 % |
How much will it cost?
- For 12 people : 11.60 €
- Per person : 0.97 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish fillet
Like these other recipes: Cod loin with saffron, Sea bass with Indian spices, Firied fillet of sea bream with polenta, Erika's ceviche, Fillet of pollack cooked in two stages, ... See them all 28
Tabasco
Like these other recipes: Guacamole, Avocado and smoked salmon terrine , Sushi, Cocktail sauce, Mexican tart, ... See them all 11
Tomato
Like these other recipes: Cretan salad, Mexican salad, Italian toast, Multicoloured cucumber-tomato salad, Tomato and cream cheese terrine, ... See them all 75
Lime
Like these other recipes: Mixed salad, Mixed salad stack, Chinese style chicken, Mixed salad with curry mayo, Key Lime Pie for Jeremy, ... See them all 51
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