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Mexican ceviche

Name: Mexican ceviche
Prep time: 3 h 9 min
Total time: 3 h 9 min
Yield: 4 people
Cuisine: French
Ingredients: 1 avocado; 2 tomatoes; 2 limes; ½ lime; 1 onion; 1 bunch fresh coriander (cilantro); 200 g fish fillet; 2 tablespoons olive oil; 2 tablespoons olive oil; 1 tablespoon vinegar; salt; pepper; 5 drops Tabasco

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.

387 K 1× 3.9/5 (57 reviews)

3 hours 9 min. difficulté

Easy

3.90 €

4 people

13 Ingredients

Last modified on: October 13^th 2010

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 for this recipe

Preparation: 1 hour 9 min.

Resting: 2 hours

All in all: 3 hours 9 min.

When should you start or finish this recipe?

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 200 g 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 2 limes, salt and pepper.

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.

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.

Stage 6 - 20 min.

Peel tomatoes, cut into small dice. Salt and leave to drain in a strainer.

Peel, wash and chop onion.

Stage 7 - 2 min.

In a bowl put the drained tomato dice, chopped onion and 1 bunch 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.

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.

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	40 RDI=20 %	40 RDI=4 %	60 RDI=9 %	880 RDI=40 %	3,690 RDI: 40 %
Per 100 g	3 RDI=1 %	3 RDI=0 %	5 RDI=1 %	80 RDI=4 %	330 RDI: 4 %
Per person	10 RDI=4 %	10 RDI=1 %	20 RDI=2 %	220 RDI=10 %	920 RDI: 10 %

Possible allergens in this recipe: Fish, Sulfites

How much will it cost?

For 4 people : 5.15 €
Per person : 1.30 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

Hello, during holidays in Peru I try ceviche with small pieces (cubes) of fish, delicious too.
Posted by Alfonso september 15^th 2008 at 19:49 n° 1

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