Mexican ceviche

Step by step recipe:

  1. 15 min.
    Shred 200 g fish fillet, using a fork like in this short video.
  2. Mexican ceviche : Photo of step #2
    Do this for all the fish.
  3. 2 hoursMexican ceviche : Photo of step #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. 5 min.Mexican ceviche : Photo of step #4
    After this time, put the fish in a strainer and leave to drain. Discard lime juice that drains off.
  5. 10 min.Mexican ceviche : Photo of step #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. 20 min.Mexican ceviche : Photo of step #6
    Peel tomatoes, cut into small dice. Salt and leave to drain in a strainer.

    Peel, wash and chop onion.
  7. 2 min.Mexican ceviche : Photo of step #7
    In a bowl put the drained tomato dice, chopped onion and 1 bunch coriander chopped.
  8. 2 min.Mexican ceviche : Photo of step #8
    Add 1 tablespoon vinegar and 2 tablespoons olive oil, mix well. Check seasoning.
  9. Mexican ceviche : Photo of step #9
    Put a ring in the centre of the serving plate, and put a layer of avocado in the bottom.
  10. Mexican ceviche : Photo of step #10
    Then add a layer of fish.
  11. Mexican ceviche : Photo of step #11
    Finish with a layer of tomatoes.

    Refrigerate until serving.
  12. 15 min.Mexican ceviche : Photo of step #12
    Remove the ring just a few minutes before serving.
  13. Mexican ceviche : Photo of step #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.

Source:

After Fred Chesneau.

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