Lunch: Ceviche Acapulqueño

Recipe by Chef Sergio Remolina You can use any type of fish for this recipe, so always choose the freshest and most local.This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it bein

Ingredients

1 pound boneless, skinless fish fillets, cut into 3/4-inch chunks
1 cup freshly squeezed lime juice
1 cup tomato juice
4 tablespoons olive oil
1 teaspoon dried Mexican oregano
Kosher salt
1/2 cup minced onion
2 Roma tomatoes, minced
2 fresh serrano chiles, seeded and minced
20 green Manzanilla olives, pitted
2 tablespoons fresh cilantro leaves, coarsely chopped
Sugar (optional)
1 avocado, diced

Instructions

Place the fish in a stainless-steel or other nonreactive bowl. Add the lime juice and gently stir to coat the fish. Cover the bowl with plastic wrap and refrigerate until the fish is opaque, about 3 hours.
In a small bowl, stir together the tomato juice, olive oil, and oregano. Season to taste with salt, cover, and refrigerate.
Just before serving, drain the fish and stir in the onion, tomatoes, chiles, olives, cilantro, and the tomato juice mixture. Taste for seasoning and add sugar and salt as needed. Add the avocado and toss gently. Serve with tortilla chips or crackers.

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