This fish ceviche has a delicious watercress dressing, plus the cucumber and bell pepper add great flavor. It's an easy and fresh recipe you can prepare during hot weather. Serve it with toasts.
Cut the fish into cubes and place in a bowl with lime juice, cover and refrigerate for 2 hours.
Meanwhile, remove the seeds and chop the green bell pepper. Peel the cucumber and cut it into cubes.
Remove the seeds from the tomato and cut it into cubes. Chop the avocado.
To prepare the vinaigrette: cook the watercress in a pot of salted water for 1 minute, remove from the water and place in ice water. Drain and dry very well with paper towels. Blend in a food processor, add oil, vinegar, and pepper. Set aside.
Strain the fish and add salt and pepper, onion, bell pepper, cucumber, and avocado, mix carefully and chill for one hour.
To serve, place a ring on the plate, fill it with ceviche, pressing down a bit with the spoon. Carefully remove the ring upwards and decorate the plates with the watercress dressing and diced tomato. Proceed the same way with the rest of the plates. Serve with Milpa Real Toasts
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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