Name: Fish Ceviche with Watercress Dressing
Prep 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 serrano chiles, chopped; 1/2 cucumbers; 1/2 avocados; 1 tomato; 1 bunch parsley, chopped; 3 cups watercress, only leaves; 1/3 cups olive oil; 1/4 cups white vinegar; Milpa Real® tostada shell, for accompaniment

Preparation

2h 30 mins

Medium

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.