Ceviche with Cod, Tomatoes and Coriander on Guacamole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the fish:
- 200 g cod fillet (s), or another white, firm fish such as B. Snapper, cut into small 2 cm pieces
- 50 ml lime juice
- 1 tablespoon olive oil
- 1 pinch (s) sea salt
- 1 tomato (s), pitted and cut into small pieces
- 1 small onion (s), red, finely diced
- 1 small Bunch coriander greens, finely chopped
- 1 chilli pepper (s), green, finely chopped, preferably jalapeno or serrano
For the dip: (guacamole)
- 2 avocado (s)
- 1 onion (s)
- 1 small Bunch coriander greens
- 1 lime (s), possibly also 2
- salt
Print Recipe
Pin Recipe Instructions
- Mix the pieces of fish with the lime juice, a dash of olive oil and a pinch of sea salt in a bowl and place in the refrigerator for about 30-60 minutes. With this procedure the fish is cooked in the lime juice.
- In the meantime, for the guacamole, cut the avocados in half, remove the stone and use a tablespoon to pull out the pulp. Mash the avocado, finely chop the onion, chop the coriander and squeeze a lime or two. Mix everything in a bowl and add salt to taste.
- After at least 30 minutes, pour off the liquid in the ceviche using a sieve. Then, in the same bowl, mix the fish with tomato, onion, coriander and chilli. Maybe salt again to taste.
- Spread the guacamole on small plates or tostaditos, place the ceviche mixture on top and serve.
- A fiery yellow habanero salsa or a green salsa made from tomatillos go well with this.
- Ice-cold Mexican beer, a dry, fruity white wine or Prosecco go perfectly with this light, tangy dish.
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