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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 lemons; 1 green bell pepper; 1/4 cups onion, chopped; 1/2 green peppers, chopped; 1/2 cucumbers; 1/2 avocados; 1 to taste tomtato; 1 bunch parsley, chopped; 3 cups watercress, single leaves; 1/3 cups olive oil; 1/4 cups white vinegar; to taste Milpa Real® tostada shell, To accompany

2h 30 mins

Half

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

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Ingredients

6 portions

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Preparation

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

While removing the seeds and chopping the green pepper. Peel the cucumber and cut into small squares. Remove the seeds from the tomato and cut into small squares. Chop the avocado.

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

Strain the fish and put salt and pepper, onion, pepper, cucumber and avocado, mix carefully and chill one hour.

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