Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Spread the guacamole on small plates or tostaditos, place the ceviche mixture on top and serve.
5. A fiery yellow habanero salsa or a green salsa made from tomatillos go well with this.
6. Ice-cold Mexican beer, a dry, fruity white wine or Prosecco go perfectly with this light, tangy dish.