Thank you, chef, for sharing your recipe with us, in your own words explain the steps to follow.

«Ceviche is in fashion, it’s easy, and we all like it. This is not a traditional Mexican ceviche, nor is it Peruvian. 

But it has been a favorite at my tables when I have served it.

The only “secret” of this recipe is that the fish has absolute freshness and is not a kind of fatty meat. 

Enjoy!»

 

Yield: 4 servings

INGREDIENTS

UNIT

QUANTITY

Fished fillet, diced 

Grams

320

Lemon Juice

Cup

1/2

Lime Juice

Cup

1/2

Red onion, thinly sliced

Cup

1

Salt

To taste

Sugar

Tablespoon

2

Extra-virgin olive oil

Tablespoon

4

Coriander stems, chopped

Tablespoon

4

Coriander, finely chopped

Tablespoon

2

Serrano chili, very finely chopped or guindilla (optional)

Tablespoon

1 a 3

Basil chiffonade

Tablespoon

2

Mint chiffonade

Tablespoon

1

Salt and pepper

To taste

 

METHOD: 

Mix the first 6 ingredients and let marinate for 1 hour in the fridge. Add the rest of the ingredients, mix well and serve on a cold plate. Accompany with nachos, Mexican toast or crackers.