Mexican ceviche


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.
386 K 3.9/5 (57 reviews)
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Last modified on: October 13th 2010
For 4 people, you will need:

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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?
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Step by step recipe


Stage 1 - 15 min.
Shred 200 g fish fillet, using a fork like in this short video.

Stage 2
Mexican ceviche : Stage 2
Do this for all the fish.

Stage 3 - 2 hours
Mexican ceviche : Stage 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.

Stage 4 - 5 min.
Mexican ceviche : Stage 4
After this time, put the fish in a strainer and leave to drain. Discard lime juice that drains off.

Stage 5 - 10 min.
Mexican ceviche : Stage 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.

Stage 6 - 20 min.
Mexican ceviche : Stage 6
Peel tomatoes, cut into small dice. Salt and leave to drain in a strainer.

Peel, wash and chop onion.

Stage 7 - 2 min.
Mexican ceviche : Stage 7
In a bowl put the drained tomato dice, chopped onion and 1 bunch fresh coriander (cilantro) chopped.

Stage 8 - 2 min.
Mexican ceviche : Stage 8
Add 1 tablespoon vinegar and 2 tablespoons olive oil, mix well. Check seasoning.

Stage 9
Mexican ceviche : Stage 9
Put a ring in the centre of the serving plate, and put a layer of avocado in the bottom.

Stage 10
Mexican ceviche : Stage 10
Then add a layer of fish.

Stage 11
Mexican ceviche : Stage 11
Finish with a layer of tomatoes.

Refrigerate until serving.

Stage 12 - 15 min.
Mexican ceviche : Stage 12
Remove the ring just a few minutes before serving.

Stage 13
Mexican ceviche : 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 recipe40 RDI=20 %40 RDI=4 %60 RDI=9 %880 RDI=40 %3,690 RDI: 40 %
Per 100 g3 RDI=1 %3 RDI=0 %5 RDI=1 %80 RDI=4 %330 RDI: 4 %
Per person10 RDI=4 %10 RDI=1 %20 RDI=2 %220 RDI=10 %920 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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.
This recipe uses (among others)
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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 15th 2008 at 19:49 n° 1

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