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I became addicted to ceviches in Mexico. Still remember the ceviche from Hacienda Puerta Campeche. And the snail or octopus ceviche we had at the beach in Celestun.

Simple, healthy, fresh and full of flavour.

Ingredients

  • 20 Fresh Prawns. (also very nice with Sea Bass).
  • 1 Red Pepper.
  • 1 Red Onion.
  • 1 Ripped Tomato.
  • 1 Ripped Avocado.
  • A bunch of fresh Coriander.
  • 2 Limes.
  • 1 Lemon.
  • Half Chipotle chilli.
  • Extra Virgin Olive Oil.
  • Rock Salt.

Preparation

Finely chop the onion, red pepper and coriander. Chop in small cubes the avocado and tomato. Finely chop the Chipotle. Mix in a bowl. Add the juice from 2 limes. Mix and reserve.

Peel the prawns and chop them in cubes. Put them in a small bowl and cover them with lemon juice. Let them marinate for 10 minutes in the fridge. Rinse them under cold water, drain and mix with the vegetables.

Season and add a few drops of olive oil.

Serve with Totopos (Nachos) and Habanero Sauce(if you like spicy food).

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