Seviche by Mike Minor’s Recipe

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

1. 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.
2. 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.
3. For filing. Apply a thin layer of mayonnaise with herbs to the tortillas. Top with ceviche and sliced ​​avocado.

Enjoy your meal!