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Ceviche

Name: Ceviche
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5
Ingredients: 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating, (Note 1); 1/4 red onion, , very finely sliced using mandolin (so it "flops"); 2 tsp fresh jalapeño, , finely chopped (or green chilli) – add more or less for spiciness; 8 cherry tomatoes, , halved (large ones quartered); 1/4 tsp black pepper; 1/3 cup lime juice, , fresh (or lemon juice); 1/2 tsp salt, , cooking / kosher (or 1/4 tsp table salt, Note 2); 1 avocado, , ripe, cut into 1.25cm / 1/2″ cubes; 1/4 cup coriander/cilantro leaves, , roughly chopped (sub chives); 2 tbsp extra virgin olive oil, (Note 3)

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

Prep

10 min

Cook

5 min

Total

15 min

Serves

Instructions

01
Cut fish: Cut fish into 1.25cm / 1/2" cubes.
02
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.
03
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).
04
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

per serving · 1 serving

Calories: 188
Protein: 15g
Carbs: 6g
Fat: 12g

Fiber: 2g
Sugar: 2g
Sat. fat: 2g
Sodium: 295mg
Cholesterol: 64mg

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Instructions

Nutrition

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