Recipe from Constance Moofushi : Fish Ceviche

Fish Ceviche Acapulco Style

Delicious, fresh tasting and healthy, Constance Moofushi fresh fish ceviche, Acapluco style makes a perfect starter or light lunch.

Ingredients

  • 1 lb fresh fish fillets, bite-size pieces
  • 1 medium onion, finely chopped
  • 1 cup chopped fresh tomato
  • 2 jalapeno peppers, seeds/stem removed, finely chopped
  • 2 lemons and 2 limes, juiced to make 3/4 cup – use more if needed
  • 1 tbs salt
  • 1/2 tsp pepper
  • 2 tbs extra virgin olive oil
  • 2 tbs fresh coriander, finely chopped
  • 1 ripe avocado
Instructions
  1. Place fish and onions in a non-metallic bowl. Add the citrus juice, salt and pepper and toss well. Cover and refrigerate for 3 hours.
  2. To serve strain fish and onions through a sieve and discard the liquid.
  3. Put fish and onions into another non-metallic (slightly chilled) serving dish. Add all remaining ingredients, except the avocado and toss well. Correct seasonings to suit your taste.
  4. Slice avocado into 8 to 12 wedges.
  5. Serve in a separate bowl as garnish.

Enjoy!

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