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This classic fish appetizer is perfect on a hot summer day. The chiles provide just the right amount of kick while the peach imparts a touch of sweetness.
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Original reipce makes 2 dozen Change Servings
MIX lime juice and fish in a large bowl; refrigerate for 2 hours so the fish can “cook”.
DRAIN and discard lime juice. Add lemon juice, chiles, cucumber, cilantro, peach, crushed red pepper, onion, tomatoes and bouillon to the bowl. Mix to combine.
FOLD in avocados.
WHISK mayonnaise and evaporated milk together in a small bowl.
TO SERVE, top tortilla chips with about 2 tablespoons of ceviche. Drizzle with a little sauce.
TIPS: Add a little heat! Add a chopped serrano chile or shake on a little liquid hot sauce.
Tilapia can be used in place of Dover sole. The fish is easiest to cut when it is partially frozen.
|Calories from Fat||100|
|Total Fat 11g||17%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 22g||7%|
|Dietary Fiber 5g||19%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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