Ceviche with Green Habanero Sauce

My friends all love it! Ceviche is a seafood dish popular in the coastal regions of Latin America. Particularly in Mexico this dish is typically made from fresh raw fish cured in lime juice, fresh tomato chopped mixed with onion and coriander. Served over backed corn tortilla called ‘Tostada’ and topped with chillie sauces for a little kick. Ceviche can be served as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. Your friends will love it too

by Paola Bridge-Collins

Portions: 4

Preparation Time: 20 minutes

INGREDIENTS:

750 grams of white fish cut in pieces

1 ¼ cup of lemon juice

2 Tablespoons of capers

½ Minced red onion

2 Tablespoons of green olives pitted

2 Cucumbers with peel and no seeds

2 Tablespoons of Green Habanero Sauce*

1 Garlic clove finely chopped

¼ Cup of chopped coriander

¼ Cup of olive oil

Tortilla chips or crackers

INSTRUCTIONS

1. Combine in a bowl the fish with lemon juice, let it rest for 15 minutes.

Strain the fish to remove the lemon juice, add the capers, the red onion, the green sauce El Yucateco, olives, the cucumbers, the sauce, the garlic, the coriander, stir everything very well incorporate the remaining lemon juice with the olive oil.

2. Serve over tortilla chips or crackers.

*EL YUCATECO does great green habanero sauce which you can get at www.mexgrocer.co.uk