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Fish Ceviche

Name: Fish Ceviche
Prep time: 20 s
Total time: 140 s
Yield: 10
Cuisine: Peruvian
Ingredients: 1 cup fresh lime juice (about 12 limes); 1 pound Dover solecut into 1/2-inch pieces; 3/4 cup fresh lemon juice (about 5 lemons); 1/2 cup dicedroasted and peeled poblano chiles; 3/4 hothouse cucumberdiced (1 1/2 cups); 1/2 cup cilantro leavesstems removed; 1 peachpitted and diced; 1/2 teaspoon crushed red pepper flakes; 3/4 cup diced red onion; 1 cup cherry or pear tomatoesquartered; 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 2 small avocadosdiced; 1/2 cup light mayonnaise; 2 tablespoons NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 10 ounces baked tortilla chips

Official MAGGI®

Fish Ceviche

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Level

Intermediate

Prep

20 min

Servings

10 to 12 servings, about 3/4 cup each

This classic fish appetizer is perfect on a hot summer day. The chiles provide just the right amount of kick while the peach imparts a touch of sweetness.

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

CARNATION Evaporated Lowfat 2% Milk 12 fl. oz. Can

(NET 12 fl oz (354 mL))

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1 cup fresh lime juice (about 12 limes)
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1 pound Dover sole, cut into 1/2-inch pieces
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3/4 cup fresh lemon juice (about 5 lemons)
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1/2 cup diced, roasted and peeled poblano chiles
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3/4 hothouse cucumber, diced (1 1/2 cups)
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1/2 cup cilantro leaves, stems removed
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1 peach, pitted and diced
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1/2 teaspoon crushed red pepper flakes
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3/4 cup diced red onion
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1 cup cherry or pear tomatoes, quartered
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1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
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2 small avocados, diced
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1/2 cup light mayonnaise
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2 tablespoons NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
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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.

Cook’s Tips:

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.