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El Burro White Fish Ceviche with Nachos

El Burro White Fish Ceviche with Nachos

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Enjoy the refreshing flavour of this cured fish served with a tangy salsa. Scoop up with crunchy nachos.

  • Difficulty:

  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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400 g fresh white fish [angel fish, swordfish, kingklip] finely chopped
1 red onion, finely diced
2 tomatoes, seeded and diced
1 tsp (2.5 ml) ginger, finely grated
3 Tbsp (45 ml) finely chopped fresh coriander
1 tsp (2.5 ml) red chilli, finely chopped
salt and freshly ground black pepper
½ fresh ripe avocado, diced
2 Tbsp (30 ml) olive oil
40 ml lime juice

nacho chips and a green salad, for serving

Mix all of the ingredients together, except the lime juice and olive oil.

When all of the ingredients are mixed together, do a taste test to ensure that the flavours all balance.

Add the lime juice and olive oil. Don’t allow to stand for longer than five minutes before eating as it will over cure.

Place in a bowl and serve with nacho chips and a green salad.