Easy Ceviche

Easy Ceviche
Level
Easy
Prep
15 minutes
Servings
8 servings (1/3 cup fish, 1/3 cup salsa)
  • This recipe is a quick and easy take on ceviche. The fish is cut into small chunks and then topped with a salsa made from tomatoes, onion, cilantro, jalapeño and lime juice. This makes a delicious appetizer for entertaining on a hot summer day.

The Secret Ingredient

Ingredients

  • 4 (4 ounces each) orange roughy filets or other mild white fish, chopped in 1/2-inch pieces
  • 1 cup lemon juice
  • 3 tomatoes, rinsed and roughly chopped
  • 1 yellow onion
  • 1/2 cup chopped fresh cilantro
  • 1 large jalapeño, rinsed, stem removed and chopped
  • 1 cup water
  • 2 key limes, juiced
  • 1 1/4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 24 tortilla chips
  • 2 avocados, chopped

Make It

Step 1

Place fish in a medium glass bowl; gently pour in lemon juice. Cover with plastic wrap; refrigerate for 20 minutes or until fish is “cooked” through and turns white.

Step 2

Place tomatoes, onion, cilantro, jalapeño, water, lime juice and bouillon in blender; cover. Blend for 30 seconds or until all ingredients are in small chunks. Do not liquefy.

Step 3

Place fish in serving bowls; top with salsa. Refrigerate any remaining salsa in tight sealed container.

Step 4

Serve with chips and avocado.