Mexican style Ceviche
Don’t you dare to go through the summer with out trying this refreshing Mexican Style Ceviche recipe by Chef Michelle Bernstein. It’s simple, healthy and delicious!

Author:
Cuisine: Latin
Recipe type: Appetizer
Serves: 5

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 pound fresh white fish like snapper, grouper or corvina
  • 1 tablespoon kosher salt
  • Juice of 3 limes
  • ½ Serrano pepper, sliced thin with a mandolin
  • 3 tablespoons olive oil
  • 8 cloves of garlic, sliced paper thin with a mandolin
  • 1 beefsteak tomato, cut into julienne strips
  • ¼ red onion, julienne fine
  • ¼ cup cilantro with stems, rough chopped
  • 2 avocados, peeled and diced
  • *Serve with tortilla chips

Preparation
  1. Cut the fish in ¼ – ½ inch pieces and place in a medium size bowl. Add the salt and mix. Add the lime juice and Serrano pepper into the fish, place in a cooler.
  2. Heat the oil in a sauté pan on medium heat, add the garlic shaking the pan until golden brown, immediately remove the garlic from the pan onto a paper towel and allow the garlic and oil to cool to room temperature.
  3. Remove the ceviche from the cooler. Mix in the tomato, onion, cilantro, 1 tablespoon of the cooled oil and the garlic chips. Season to taste with salt if necessary. Top with diced avocado and serve with tortilla chips.

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