Name: Ceviche a la Tampiqueña
Prep time: 5400 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo fish fillet; 1 bunch fresh cilantro; 8 tomatoes; 10 serrano chiles, or to taste; 1 onion, large; 4 leaves bay; 1 1/2 cups lime juice; 1 tablespoon olive oil; 1 cup orange juice; 1 tub tomato clam juice, "Vuelve a la vida"; 4 avocados; salt, to taste

Preparation

90h

Low

Wash the fillet and cut it into small cubes, place them in a wide and spacious container, and add salt, lemon juice, bay leaves, and a tablespoon of olive oil. Cover it and refrigerate for 1/2 hour. The juice should perfectly cover our cubed fillet as this will ensure an even marinade. While our fish fillet is marinating, we will cut the chili, tomato, and onion into small cubes, and finely chop the cilantro. After half an hour of marinating, take out the container and check if it needs more salt or lemon, and add accordingly. The fillet will change from its normal color to a white tone, which indicates that it is marinated. Add the orange juice, chili, tomato, onion, and cilantro, and stir to integrate all the ingredients. Add Clamato "Vuelve a la Vida" flavor and let it rest in the refrigerator for another half hour, and it will be ready to serve and garnish with avocado.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Tips

You can bring 1/2 liter of water to a boil, and when it is boiling, remove it from the heat and pour in the fish cut into small cubes several times, in case you do not like to eat it "cooked" only with lemon and orange juice. You can add 1/2 kilo of shrimp.

Ceviche a la Tampiqueña

Ingredients

Preparation

Nutritional information

Presentation

Tips

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