Ceviche Tortilla Salad

Ceviche Tortilla Salad
ingredients
all
1 cup fresh lime juice
1/2 cup red onion
finely diced
4 cloves garlic
minced
1 Tbs ginger
minced
1/2 tsp salt
1 1/4 lbs raw white fish
medium diced, use best quality available, not sole because it can contain parasites
1 large orange bell pepper
small diced
1 cup cherry tomatoes
halved
1 large cucumber
medium diced
1 large jicama
medium diced
1/4 cup extra virgin olive oil
1 tsp fresh oregano
chopped
1 Tbs fresh parsley
chopped
2 Tbs fresh cilantro
chopped
1 medium jalapeno
seeded and minced
1 pinch cayenne
black pepper
to taste
tortilla chips
to serve
mixed greens
to serve
cilantro sprigs
to serve
cookware
  • glass bowl
Ceviche is a popular dish in many of the coastal regions of Latin America where fish is plentiful. It is a specialty of Peru. The fish is "cooked" in the lime juice and mixed with a variety of herbs, creating a simple and refreshing dish. It is a balancing diet using the freshest and best quality fish available.
1
Combine lime juice, red onion, garlic, ginger and salt in a glass bowl and mix well. Add the fish and cover tightly. Allow to marinate for about 1 hour, until the fish is "cooked."
2
Turn several times while marinating to distribute juices.
3
Add the rest of the vegetables, olive oil, herbs, jalapeno and cayenne. Season with black pepper.
4
Serve with mixed greens and tortilla chips. Garnish with some sprigs of cilantro.
source: Lizette Marx, Natural Chef Instructor
notes
Allergens: fish