On the coast of Mexico is Veracruz, known as the epicentre of ceviche. A great summer food, this dish is found on the beaches of Mexico all year round, made using only the freshest ‘mariscos’, straight from the ocean. Use whatever fresh high-grade seafood you have available locally.
Serves:2
Cooking time:10 minutes + 30 minutes marinating time
Spice level:Medium (add more or less jalapeo to your liking)
Ingredients
200g La Tortilleria totopos (tortilla chips)
200g fresh fish (e.g.barramundi)
Juice of 3 limes
1 tomato
cucumber
white salad onion, finely diced
jalapeo
bunch coriander, chopped (about 45g)
30ml olive oil
avocado, to serve
Salt, to taste
Method
- Cut the fresh fish into small cubes and place in lime juice to marinate for a minimum of 30 minutes in the fridge
- In the meantime, finely dice tomato, cucumber, onion and jalapeo then combine with the coriander and olive oil.
- Once prepared, add the fish to the tomato mix and combine and season to taste.
- Place the mix in a serving bowl and garnish with sliced avocado.
- Serve your ceviche with totopos.
Buen Provecho!
Recipe kindly provided by our resident Mexican cuisine experts La Tortilleria.
