A staple recipe to have up your sleeve. Good for summer but also for cold days as it's big flavour wakes your body from that winter hibernation. Straightforward, delicious and super healthy, works with any type of white fleshed fish, the key is in finding the freshest possible.
There are a lot of recipes and variations of ceviches that you'll find all through Latin America, this one is the most simple Mexican type. Why messing with something that is easy and perfectly balanced? There are always times for creativity but I like to learn the fundamentals before I start playing and innovating and I suggest you do that; it works.
A super cold beer is the best pairing for this dish.
For 4 people as a starter
350 gr of snapper fillets, cleaned and skinned
Juice of 5 limes
1 small brown onion, chopped in small cubes
2 Marzano tomatoes, seeded and chopped in cubes
1 red or green chilli
2 tbsp chopped fresh coriander
1 ripe hass avocado
1/4 brown onion, chopped in small cubes
1 tbsp chopped fresh coriander
1 green chilli, chopped in small cubes
a squeeze of lime juice
1/2 cup homemade or good quality mayonnaise
a squeeze of lime
1 small garlic clove, grated with a microplane
Tinned chipotle chillies, chopped, to taste
Tostadas (crunchy corn tortilla) for serving
Coriander flowers, sprouts or leaves for decorating.
Pat dry and cut the fish in 2 cm cubes with a very sharp knife. Macerate with the lime juice in a bowl for 30 min. After that drain the juice and add salt, onion, tomatoes, chilli and coriander. Serve over tostadas (you can buy them ready to eat or simply shallow fry corn tortillas in neutral oil till crispy) with guacamole, chipotle mayo and spicy salsa.
For the guacamole mix all ingredients but coriander in a bowl, smashing the avocado till smooth and creamy. Season to taste and add fresh coriander.
For the chipotle mayo mix all ingredients and check seasoning, should be tasty enough but if you like add a little pinch of salt .