How to Make Ceviche: Pro Chef Tips
Do you want to know how to prepare ceviche? This guide will show you how to do it. Chef Doreen Colondres shares her secrets for a good ceviche.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at abasto.com.
Ingredients
- 1 pound of sea bass fillet or any other firm white fish
- 1 bell pepper, chopped very small (red, green, yellow, orange)
- 1/4 red onion, chopped very small
- 2 pear tomatoes or baby heirloom, chopped very small
- Juice of 2 limes and 2 lemons
- Orange juice
- 3 tablespoons coriander, chopped very small
- 1 Hass avocado, diced
- Salt and pepper as desired
- 1 jalapeño, no veins, no seeds and chopped very small (optional)
- 1 small garlic clove or a pinch of small garlic powder (optional)
- Chifles, platanutres or ladybugs to accompany
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