Fish Ceviche

Fish Ceviche
Level
Intermediate
Prep
20 minutes
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.

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.
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.