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Annabell Bori

Fish Ceviche with Watercress Dressing

Name: Fish Ceviche with Watercress Dressing
Prep time: 150 min
Cook time: 150 min
Yield: 6
Cuisine: Mexicana
Ingredients: 600 grams white fish; 6 limes; 1 green bell pepper; 1/4 cups onion, chopped; 1/2 green peppers, chopped; 1/2 cucumbers; 1/2 avocados; 1 tomtato; 1 bunch parsley, chopped; 3 cups watercress, only leaves; 1/3 cups olive oil; 1/4 cups white vinegar; Milpa Real® tostada shell, To accompany

2h 30 mins

Half

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This fish ceviche has a delicious watercress dressing, plus the cucumber and pepper give it a very good flavor. It is an easy and fresh recipe that you can prepare in hot season. Accompany it with toasts.

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Ingredients

6 portions

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Preparation

Cut the fish into squares and put in a container with lemon juice, cover and refrigerate for 2 hours.

While removing the seeds and chop the green pepper. Peel the cucumber and dice it. Remove the seeds from the tomato and cut it into squares. Chop the avocado.

To prepare the vinaigrette: cook the watercress in a saucepan of salted water for 1 minute, remove from the water and put them in ice water. Drain and dry very well with paper napkins. Puree them in a food processor, add the oil, vinegar, and pepper. Reserve.

Strain the fish and add salt and pepper, onion, pepper, cucumber and avocado, mix carefully and chill for an hour.

To serve, put a ring on the plate, fill it with the ceviche pressing a little with the spoon. Carefully stir the ring upwards and decorate the plates with watercress dressing and tomato squares. Proceed in the same way with the rest of the dishes. Serve with Milpa Real Tostadas