08 Aug Summer Ceviche
Courtesy of Cilantro & Jalapeno
Prepare 5 min. 6 hours of chilling time
No cooking required
1Lb (450gr) of Salmon, Red Snapper or Sole Fillets skinned and cut into small stripes or slices
Juice of 3 limes
1L of our famous SALSA
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Valentina Hot Sauce
1 Avacado, cubed (optional)
Salt & Pepper
Garnish: 1 line cut into wedges
Serving Suggestions: Ceviche Tostadas
Place the fish in a non-metallic dish and pour over the lime juice, let chill in the fridge for about 6 hours. Stir occasionally to ensure that the fish is well coated in the marinade, it is ready when the fish turns opaque.
Remove from the fridge and drain completely, season with salt and pepper.
In a seperate large container empty the 1L Salsa, add the olive oil, the Valentina Hot Sauce (if you want to make it hotter just add more sauce) and the optional avacado. Take the seasoned fish and mix it all together gently.
You can serve it in a large bowl and place it on your table or serve each person a protion. Place the tostadas readily available to layer some Ceviche on top.