Seviche by Mike Minor’s Recipe
by Editorial Staff
Ceviche is a simple and at the same time unusual dish of fish and seafood that came to the world cuisine from Peru.
Ingredients
- 450 gr. halibut, boneless and skinless, cut into small cubes
- 450 gr. peeled, medium-sized shrimp, cut into small cubes
- 1 cup freshly squeezed lime juice
- 1/3 cup finely chopped cilantro
- 2 tomatoes, cored and finely chopped
- 1 medium carrot, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1/2 small red onion, finely chopped
- Kosher salt and freshly ground black pepper to taste
For the sauce:
- 3 cups cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- 1/2 cup homemade mayonnaise
- 12 corn tortillas
- 1 avocado, halved, pitted, peeled, and chopped
- Kosher salt and freshly ground black pepper to taste
Directions
- In a large bowl, combine fish, shrimp and juice. Leave to marinate for 20 minutes. Drain the water except for 1/2 cup. Add remaining ingredients, season with salt and pepper to taste and stir. Refrigerate for 20 minutes.
- For the sauce. In a food processor, combine cilantro, lime juice, salt and pepper until finely crumbled. Add mayonnaise and puree until smooth. Cool in the refrigerator.
- For filing. Apply a thin layer of mayonnaise with herbs to the tortillas. Top with ceviche and sliced avocado.
Enjoy your meal!
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