Nayarita Ceviche
Carbonell
This Nayarita ceviche recipe has the peculiarity that both the fish and the vegetables have different cuts; additionally, it is prepared with cucumber and carrot, apart from the conventional vegetables. This ceviche is fresh and delicious, perfect for enjoying during the hot season!
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
161
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 500 grams saw fish
  • 1/2 white onions
  • 2 tomatoes
  • 1 cucumber
  • 2 carrots
  • 3 serrano chiles
  • 1/2 bunches cilantro
  • 1 tablespoon oregano
  • 1/2 cups lime juice
  • 1/2 cups Carbonell® extra virgin olive oil, 750 ml presentation
  • salt
  • pepper
  • avocado, on slabs, for decoration
  • Creole coriander, for decoration
  • hot sauce
  • tostadas, baked, for accompaniment
Preparation
20 mins
Low
  • Finely chop the onion, tomato, cucumber, serrano pepper, and cilantro. Grate the carrot finely.
  • Finely grind the fish in a processor and set aside.
  • Mix the fish, lime juice, and salt in a bowl, then integrate everything well. Let it marinate for 10 to 15 minutes and strain.
  • Once strained, add the chopped vegetables, oregano, and Carbonell® Extra Virgin Olive Oil, and season with salt and pepper.
  • Serve the Nayarita ceviche, decorate with avocado and cilantro, and accompany with hot sauce and tostadas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by