Ceviche

Ceviche

Level
Easy
Prep
20 minutes
Servings
Makes 10 to 12 servings
INGREDIENTS
  • 1 cup fresh lime juice (about 12 limes)
  • 1 pound Dover sole, cut into 1/2-inch pieces
  • 3/4 cup fresh lemon juice (about 5 lemons)
  • 1/2 cup diced, roasted and peeled poblano chiles
  • 3/4 hothouse cucumber, diced (1 1/2 cups)
  • 1/2 cup cilantro leaves, stems removed
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup diced red onion
  • 1 cup cherry or pear tomatoes, quartered
  • 1 MAGGI Vegetable Flavor Bouillon Cube or 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 2 small avocados, diced
  • 2 tablespoons NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • Baked tortilla chips
Bouillon
NET WT 2.82 OZ (80 g)
Make It
Step 1
Drain and discard lime juice. Add lemon juice, chiles, cucumber, cilantro, crushed red pepper, onion, tomatoes and vegetable bouillon. Mix to combine.
Step 2
Fold in avocados.
Step 3
Add evaporated milk.
Step 4
To serve: top tortilla chips with ceviche.
Step 5
Add a chopped serrano chile or shake on a little liquid hot sauce.
Step 6
Tilapia can be used in place of Dover sole. The fish is easiest to cut when it is partially frozen.