Mexican ceviche
"Fresh fish cooked in lime with a twist of fresh vegies and chilli is one of the best dishes to eat in summer!” Begin this recipe 1 day ahead.
Ingredients
- 1kg skinless barramundi (or any firm white fish) fillets, cut into 5cm pieces
- 500ml freshly squeezed lime juice
- 500g tomatoes, chopped
- 150g white onion, chopped
- 150g coriander leaves, chopped
- 50g fresh jalapeno, green cayenne or serrano chillies, seeds removed then finely chopped
- 1 tsp extra virgin olive oil
- 1 avocado, halved then sliced
- Coriander sprigs, salada crackers & lime wedge, to serve
Method
1.Place the fish and lime juice in a non- reactive bowl and set aside in the fridge overnight.
2.The next day, drain the fish and chop it into smaller bite-sized pieces. Return the fish to the bowl and add the tomato, onion, coriander, chilli and olive oil. Divide the ceviche among four serving glasses and top with the avocado. Garnish with coriander sprigs, and serve with salada crackers and lime wedges on the side.