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1 1⁄2 hours

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1 hour

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40 minutes

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5 minutes

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20 minutes

Ceviche with avocado and home-made tortilla chips

Serves 4 to 6 (but enough for 8 as part of a feast)

Difficulty Easy

Prep Time 20 minutes, plus 2 hours' standing time

Ingredients

500 g filletted fresh white sustainable fish
1 cup fresh lime (or lemon) juice
2 firm red tomatoes, finely chopped
1 bunch spring onions, thinly sliced
2 fresh chillies, seeded and finely chopped
¼ t chilli powder
4 T olive oil
2 T white wine vinegar
2 T fresh coriander, chopped
Sea salt and freshly ground black pepper, to taste
1 large, firm avocado, thinly sliced, to garnish
Coriander leaves, for sprinkling
Home-made tortilla chips, for serving

Method

Thinly slice the fish across the grain. Place in a bowl (not a metal one) and pour over the lime or lemon juice. Cover and chill for 1–2 hours.
Add the remaining ingredients except the avocado, coriander and tortilla chips and mix well. Check the seasoning. Cover and chill until serving with the tortilla chips, garnished with avocado and coriander.

Cook’s note: You can use chunkier fish, but it will require a longer standing time.
Make your own tortilla chips by cutting fresh tortillas into wedges and deep-frying until crisp.

Browse more mexican recipes here and discover more ceviche recipes here.

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Tomato-and-tuscan chicken tray roast

Braaied chicken with chilli, macadamia and rose marinade

Charred corn on the cob with tomato salsa

Bhisto with fried eggs

Butter-bean mash

Quick chicken broth

Trout ceviche with pomegranate dressing

Pudlas with raita

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Drunken chicken with Mexican white rice

Ceviche with avocado and home-made tortilla chips

Ceviche with avocado and home-made tortilla chips

Ingredients

Method