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 a few moments before serving. Note: If you don't have a ring mold, you can achieve a very nice result using a stemmed 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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