Provecho: Real Mexican Food at Home by Daniella Guevara Muñoz
Ceviche has the perfect balance of sweetness, creaminess and tanginess. It’s delicious and super fresh, especially with a few drops of habanero hot sauce.
This dish always takes me back to cave diving near Akumal in the Yucatán Peninsula. A friend of ours would make this at home and bring it to the dive site. After the dive, we’d get stuck into cold beers and this delicious fish ceviche with mango and avocado. Perfect for coastal summer entertaining.
Ingredients
- 300 g sashimi-grade firm white fish fillets (such as kingfish or snapper), cut into small 1 cm cubes
- 120 ml lime juice (from about 4–5 limes)
- 1 teaspoon table salt, plus extra to taste
- 1 small red onion, diced
- 1 bunch coriander, chopped
- 200 g ripe but firm mango, peeled and diced
- 1½ Hass avocados, diced
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
This ceviche serves 4 people.
To serve
- Corn chips (shop-bought or homemade) or tostadas
- Habanero hot sauce (optional)
Method
In a glass or ceramic bowl, combine the fish with half the lime juice and 1 teaspoon of salt. Let the fish “cook” for 15 minutes.
Strain the juices from the fish. Add the onion, coriander, mango, avocado, olive oil and the remaining lime juice.
Season with salt and pepper to taste. Stir gently to combine, ensuring all the ingredients are coated in the lime juice.
Serve the ceviche in a large bowl or in individual ramekins. You can also flip the ramekins onto small plates to serve. Serve with corn chips or tostadas for scooping. A couple of drops of habanero hot sauce will lift the dish.
Tip
To sterilise jars, wash them and their lids in the dishwasher on the hottest cycle.
Provecho: Real Mexican Food at Home
By Daniella Guevara Muñoz
Murdoch Books
RRP $45.00
