Serrano Chili Ceviche
14
- Prep Time10 min
- Total Time40 min
- Makes4 Servings
(Photo: Erik Putz)
Zesty and a little bit spicy – this dish is mixed with some truly delicious Latin American flavours. From fresh fish to creamy avocado and ripe tomato, it's packed with summer favourites.
Ingredients
340 g skinless, boneless halibut
1/2 cup lime juice
1/2 tsp kosher salt
4 plum tomatoes, diced
2 avocados, diced
2 green onions, thinly sliced
1 serrano chili, seeded and minced
2 tbsp chopped cilantro
2 tsp olive oil
crispy tortilla chips
Instructions
CUT halibut into 1/2-in. cubes, and combine with lime juice and kosher salt in a medium bowl. Refrigerate, stirring occasionally, for 30 min. Drain, then stir in plum tomatoes, avocado, green onions, serrano chili, cilantro and olive oil.
SERVE immediately with crispy tortilla chips.
Nutrition (per serving)
Calories 290, Protein 20g, Carbohydrates 13g, Fat 19g, Fibre 8g, Sodium 176mg.
Excellent source of Niacin.
What is ceviche?
This Latin American dish is prepared by curing raw fish* in citrus juice, seasonings and aromatics. The acid in the juice alters the protein in fish in a process similar to cooking; the result is silky, slightly firm fish. This dish is prepared without heat, so always use the freshest fish possible.
Get more easy recipes for Cinco de Mayo.
*Raw fish may pose a risk to young children, pregnant women, elderly people or anyone with a compromised immune system.
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