Fish Ceviche

Official MAGGI®
Fish Ceviche
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Serving Size
Servings
10 to 12 servings, about 3/4 cup each
Recipe Info - Prep Time
Prep 
20 min
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

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.

Ingredients