The Secret Ingredient
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 peach, pitted and diced
- ●1/2 teaspoon crushed red pepper flakes
- ●3/4 cup diced red onion
- ●1 cup cherry or pear tomatoes, quartered
- ●1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- ●2 small avocados, diced
- ●1/2 cup light mayonnaise
- ●2 tablespoons NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●10 ounces baked tortilla chips
Make It
Step 1
Mix lime juice and fish in a large bowl; refrigerate for 2 hours so the fish can “cook”.
Step 2
Drain and discard lime juice. Add lemon juice, chiles, cucumber, cilantro, peach, crushed red pepper, onion, tomatoes and bouillon to the bowl. Mix to combine. Fold in avocados.
Step 3
Whisk mayonnaise and evaporated milk together in a small bowl.
Step 4
To Serve, top tortilla chips with about 2 tablespoons of ceviche. Drizzle with a little sauce.
Add a little heat! Add a chopped serrano chile or shake on a little liquid hot sauce. Tilapia can be used in place of Dover sole. The fish is easiest to cut when it is partially frozen.
