Mexican ceviche

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 avocado
• 2 2 tomatoes
• 3 2 limes
• 4 ½ lime
• 5 1 onion
• 6 1 bunch fresh coriander (cilantro)
• 7 200 g fish fillet
• 8 2 tablespoons olive oil
• 9 2 tablespoons olive oil
• 10 1 tablespoon vinegar
• 11 salt
• 12 pepper
• 13 5 drops Tabasco
• Total weight: 1,125 grams

Times:

Preparation	Resting	Start to finish
1 hour 9 min.	2 hours	3 hours 9 min.

Step by step recipe

• 1: Shred 200 g fish fillet, using a fork like in this short video.
• 2: Do this for all the fish.
• 3: Put the fish in a bowl and pour over it juice of 2 limes, salt and pepper.
  Cover with plastic film and put in the fridge for at least 2 hours.
• 4: After this time, put the fish in a strainer and leave to drain. Discard lime juice that drains off.
• 5: Peel 1 avocado, cut into small pieces, put in a bowl with juice of ½ lime, salt, pepper, 5 drops Tabasco and 2 tablespoons olive oil.
  Crush roughly with a fork.
• 6: Peel tomatoes, cut into small dice. Salt and leave to drain in a strainer.
  Peel, wash and chop onion.
• 7: In a bowl put the drained tomato dice, chopped onion and 1 bunch fresh coriander (cilantro) chopped.
• 8: Add 1 tablespoon vinegar and 2 tablespoons olive oil, mix well. Check seasoning.
• 9: Put a ring in the centre of the serving plate, and put a layer of avocado in the bottom.
• 10: Then add a layer of fish.
• 11: Finish with a layer of tomatoes.
  Refrigerate until serving.
• 12: Remove the ring just a few minutes before serving.
• 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.

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