Mexican cuisine · Fish & Seafood

Ceviche Mexicano

Fresh fish "cooked" in lime juice with tomato, cilantro and chili – served ice cold.

Ingredients · for 4 servings

• 500 g very fresh white fish fillet (e.g. sea bass)
• 8 limes
• 3 tomatoes
• 1 red onion
• 1 jalapeño
• 1 bunch cilantro
• 1 avocado
• Salt, pepper
• Tortilla chips to serve

Instructions

1. Cut the fish into even 1-cm cubes – use only sushi-grade fish.
2. Cover with the lime juice and marinate, covered, in the fridge for 20–25 min until the fish turns opaque white on the outside – "cooked" by the acid.
3. Finely dice the onion and soak in ice water for 5 min – this mellows its bite.
4. Deseed and dice the tomatoes, finely chop the jalapeño, chop the cilantro.
5. Drain the fish briefly and mix with the vegetables and herbs; season with salt and pepper.
6. Top with diced avocado and serve immediately, ice cold, with tortilla chips.