Mexican cuisine · Fish & Seafood

Ceviche Verde de Sierra

Mackerel fillet cured in lime juice, tossed with cilantro, serrano chili and crisp cucumber.

Ingredients · for 4 servings

• 600 g mackerel fillet (very fresh)
• 8 limes
• 1 bunch fresh cilantro
• 2 serrano chilies
• 1 cucumber
• 1 red onion
• 1 avocado
• 3 tbsp olive oil
• 8 tostadas (or crisply fried corn tortillas)
• Salt, pepper

Instructions

1. Bone and skin the mackerel fillets and cut into 1 cm cubes; keep cold while preparing everything else.
2. Squeeze the juice of six limes, pour it over the fish, salt it, and let it cure covered in the fridge for 20 min. until the flesh is opaque white on the outside.
3. Peel, seed and finely dice the cucumber, cut the red onion into paper-thin strips, and finely chop the seeded serrano chilies.
4. Finely chop half the cilantro and stir with the juice of the remaining two limes, the olive oil and a pinch of salt into a green dressing.
5. Drain the fish, discarding the marinade, and toss gently with the cucumber, onion, chili and the green dressing; season with pepper.
6. Cut the avocado into wedges, arrange over the ceviche, sprinkle with the remaining cilantro leaves, and serve immediately with the tostadas.