Mexican ceviche with avocado cream

Mexican ceviche with avocado cream

By
From
A Lot on Her Plate
Serves
2-4
Photographer
Helen Cathcart

Though it’s Peruvian in its origins, I really fell in love with ceviche when we were travelling down the coast of Mexico’s Yucatan peninsula. Almost anywhere we ate, we’d order this refreshing, spicy dish of fresh fish ‘cooked’ in a bright citrus marinade and layered up with avocado and red onion – so good eaten with crunchy tortillas and a bit of fiery habanero salsa. This is my version, with the avocado made into a smooth cream which melds with the tangy fish and is just wonderful spread on the crisp tortillas.

Ingredients

Quantity Ingredient
2 very fresh boneless and skinless cod, hake, pollock or coley fillets, (200 g)
2 limes, juiced, plus the zest of 1
1/2 pink grapefruit, zested and juiced
2 teaspoons fish sauce
1 teaspoon caster sugar
1 red bird’s-eye chilli, very finely chopped

Avocado cream

Quantity Ingredient
1 very ripe avocado
1/2 shallot
1 tablespoon lime juice, or to taste
pinch red chilli flakes
1 tablespoon tahini
salt
freshly ground black pepper

To serve

Quantity Ingredient
coriander leaves, to garnish
black sesame seeds, (optional), for scattering
1/2 red onion, very finely sliced
extra-virgin olive oil, for drizzling
corn tortillas, fried briefly in oil to crisp them up
or tortilla chips

Method

  1. Remove any pin bones from your fish fillets, and slice the fillets thinly, across the grain. In a jug, mix together the lime and grapefruit juices and zests, along with the fish sauce, sugar and half the chilli.
  2. Put the fish into the jug and leave for 10–15 minutes, stirring gently once halfway through to evenly coat.
  3. While the fish is marinating, make the avocado cream. Blitz the avocado flesh, shallot, lime juice, chilli flakes and tahini in a food processor and blend until you have a smooth cream. Scrape out of the food processor, and into a bowl, and season to taste.
  4. When the fish is ‘cooked’ on the outside but still slightly raw inside, remove it from the marinade and arrange on serving plates. Pour over a spoonful of the marinade and spoon little dots of the avocado cream onto the fish. Sprinkle over the coriander and sesame seeds, if using, sliced red onion and remaining chilli. Drizzle over a little extra-virgin olive oil and serve with the tortillas.
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