Ceviche Acapulqueño
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Place the fish in a stainless-steel or other nonreactive bowl
2
Add the lime juice and gently stir to coat the fish
3
Cover the bowl with plastic wrap and refrigerate until the fish is opaque, about 3 hours
4
In a small bowl, stir together the tomato juice, olive oil, and oregano
5
Season to taste with salt, cover, and refrigerate
6
Just before serving, drain the fish and stir in the onion, tomatoes, chiles, olives, cilantro, and the tomato juice mixture
7
Taste for seasoning and add sugar and salt as needed
8
Add the avocado and toss gently
9
Serve with tortilla chips or crackers
10
Place the fish in a stainless-steel or other nonreactive bowl
11
Add the lime juice and gently stir to coat the fish
12
Cover the bowl with plastic wrap and refrigerate until the fish is opaque, about 3 hours
13
In a small bowl, stir together the tomato juice, olive oil, and oregano
14
Season to taste with salt, cover, and refrigerate
15
Just before serving, drain the fish and stir in the onion, tomatoes, chiles, olives, cilantro, and the tomato juice mixture
16
Taste for seasoning and add sugar and salt as needed
17
Add the avocado and toss gently
18
Serve with tortilla chips or crackers