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Mexican Ceviche

6-8 ouncesSnapper filet, diced small
2 tablespoons olive oil
4 cloves garlic, sliced thin on a mandolin
1 Jalapeño, sliced in thin slices on mandolin
3 tablespoons cilantro, picked
2 plum tomatoes, seeded and cut in a thin julienne
1 Haas or Florida avocado, pit and peel removed, cut into chunks.
Juice of 4 limes

Place the cut fish into a large bowl set over ice. Place the garlic and olive oil in a small sauté pan, season with a pinch of salt. Heat the olive oil and garlic over medium and cook until the garlic begins to turn golden brown, shaking the pan occasionally. Once the garlic is golden brown, remove the pan from the heat and pour the garlic mixture over the fish. Add the sliced jalapeño, cilantro, tomato and half the lime juice. Mix gently. Season and place in the refrigerator.

Mix the avocado and lime juice together, smashing the avocados into small pieces as you mix. Season with salt and pepper.

Too serve, place a generous amount of the avocado in a serving bowl, top with the ceviche and serve with warm tortilla chips.