Recipe video above. This is a traditional Mexican version of Ceviche except it's not overly sour!! Actually, limes are typically less sour in Central and South America, than they are in Australia, the US and most Western countries, so I balance out the sour with olive oil. Avocado adds a deliciously creamy element, while the onion, tomato and coriander bring brightness to the dish. Serve sharing-style with corn chips, or in individual bowls for an elegant starter with crostini. Serves: 3 as a meal with corn chips or crostini, 5 - 6 as a starter
Ingredients
Instructions
Cut fish: Cut fish into 1.25cm / 1/2" cubes.
Toss in lime, leave 5 minutes: Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
Add avocado then serve! Sprinkle over salt, then add avocado, coriander and olive oil. Gently stir, then serve immediately with corn chips (see in post for other ideas).
Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).
Nutrition
- Calories
- 188 kcal
- Carbohydrate Content
- 6 g
- Protein Content
- 15 g
- Fat Content
- 12 g
- Saturated Fat Content
- 2 g
- Cholesterol Content
- 64 mg
- Sodium Content
- 295 mg
- Fiber Content
- 2 g
- Sugar Content
- 2 g
- Serving Size
- 1 serving
