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Mexican Ceviche Recipe
A deliciously fresh Mexican dish from the Yucatan Peninsula
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Course:
Seafood
Cuisine:
Mexican
Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
2
Calories:
Author:
Julie
Ingredients
Ceviche
80
gm fresh white fish diced
1cm
1
Tbs
fresh coriander chopped
cilantro
1
Tbs
red onion finely diced
100
ml
lime juice
15
gm olive oil
1
tsp
serrano chili finely chopped
pepper to taste
Chipotle Alino
1-2
chipotle peppers
boiled for 15 mins
75
ml
vegetable oil
1/2
tsp
mustard
1
Tbs
white vinegar
1
Tbs
onion chopped
1/4
tsp
salt
pepper to taste
Timbal
1
small sweet potato
1/2
avocado finely diced
1
mango finely diced
Instructions
Ceviche
In a mixing bowl place all the ceviche ingredients.
[cap id="attachment_19498" align="aligncenter" width="500"]
Anais Making Ceviche Recipe[/cap]
Place the bowl in the fridge for between 1/2 hour and 2 hours maximum.
Chipotle Alino
Place all the ingredients into a jug and use a stick blender to puree into a sauce.
Refrigerate until needed.
To Make the Timbal
Boil the sweet potato until soft.
Make the potato and drain in muslin to remove all excess liquid. Refrigerate.
Cut the mango into 1 cm cubes.
[cap id="attachment_19498" align="aligncenter" width="500"]
Mango and Sweet Potato[/cap]
Cut the avocado into 1 cm cubes.
[cap id="attachment_19498" align="aligncenter" width="333"]
Danah dicing avocado[/cap]
Once the ingredients have been prepared assemble the Timbal as follows:
Place a food stacker on the serving plate.
Press a 1 cm layer of sweet potato into the base of the food stacker.
Layer the avocado and then the mango into the food server.
Press the layers slightly so the food is a little compressed.
Finish with a layer of the ceviche.
To Serve
Add a decorative swish of the chipotle sauce to the plate and a few more drops to the top of the Timbal.
Nutrition
Serving:
2
g
|
Polyunsaturated Fat:
0
g