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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