Fish is a common dish for Mexicans at Easter time, with lent meaning that a lot of people fast from red meat. This is the Juarez family take on the classic ceviche, a few extra vegetables to make sure your getting your nutrients, served with totopos or tostadas.
This recipe will make enough for 4 people.
1/2 kg white fish fillets- barra, snapper, ling. orange roughy etc ( just about any white fish will work)
1 small cucumber
1 large tomato
1/4 red onion
Juice of 3- 5 limes, enough to cover the fish in lime juice
Handful of fresh coriander- about 1/2 a bunch
Salt to taste
2 tablespoons olive oil
1 Jalepeño chilli (optional)
1. Cut fish fillets into small cubes, about 1/2 cm square.
Traditionally the fish is cooked in the lime juice, if doing this soak in lime juice of 5 limes for 5-7 mins, the fish should be covered in lime juice. Don’t leave It too long or the fish will start to fall apart. Drain, keeping a little lime juice for the dressing
If the fish isn’t fresh you can boil it. Bring the water to boil, add fish and cook for 1 min. Do not over cook the fish. Drain and Allow to cool.
2. Remove the seeds from the cucumber and cut into small cubes, a bit smaller than the fish. Cut carrot, tomato, red onion, chilli and avocado in to small cubes. Put them all together in your salad bowl.
3. Finely chop the coriander and add to the mix. Add fish, olive oil, salt. If you boiled the fish add juice of three limes, if you cooked the fish in the lime juice add the kept lime.
4. Combine well, serve with Doña Cholita Totopos