Fish & seafood
Mexican-Style Ceviche
Fresh fish cured in lime with tomato, cilantro and avocado.
Gluten-free
Ingredients
- 500 g fresh white fish fillet, diced
- 200 ml lime juice
- 3 tomatoes, seeded and diced
- 1/2 red onion, chopped
- 1 bunch cilantro, chopped
- 1 serrano pepper, chopped
- 1 avocado, diced
- Tostadas to serve
- Salt and pepper to taste
Step-by-step
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- Put the diced fish in a bowl and cover with the lime juice; let it cure, chilled, 20 minutes until it turns opaque.
- Drain off some of the lime juice and add the tomato, red onion, cilantro and serrano pepper.
- Season with salt and pepper and mix gently.
- Add the avocado just before serving so it doesn't fall apart.
- Serve cold over tostadas.
Tips
- Use very fresh fish and keep it refrigerated throughout the process.
- Don't leave the fish in the lime juice for more than 30 minutes or it will turn too dry.
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