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Categories:Viewed: 18 - Published at: a year ago
Ingredients
- 1 filet of gurnard (that was the white fish I found :-))
- 3 limes
- 1 shallot
- 1 handful cilantro
- Extra-virgin olive oil
- salt
Method
- Important: always freeze the fish fillet for at least 24 hours. Defrost it before preparing your ceviche. Dice the fish filet and place it in a bowl.
- Grate the zest of the 3 limes and add it to the bowl. Keep a pinch of it for later.
- Juice the limes and add to the bowl, you must completely cover the fish (add more limes if necessary). Stir and set aside for at least a couple of hours (flesh should get totally - or almost totally- white).
- Finely chop the shallot, the tomato and the cilantro leaves. Place them in a bowl and season with a teaspoon of olive oil and a pinch of salt.
- Once the fish is ready, drain it lightly and mix it up with the ingredients from the second bowl. Add the zest you kept aside and serve.
- Have your ceviche with tortillas, tortilla chips or taquitos!
