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: admin
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
- 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.
- 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.
- 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.