Ceviche Chingon

Name: Ceviche Chingon
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 800 grams Fish; 1 large Cucumber; 1/4 White Onion; 1/4 Red Onion; 2 large Jalapeño; 2 habanero; 1 Avocado; 100 grams cilantro; 1 pinch Oregano; 1 dash Olive Oil; 1 pinch Salt; 1 pinch pepper; 4 Lemon; 2 Lime; 8 Tosadas

gonzalezaldo @cook_3343077

Mexico City, Mexico

superb

gonzalezaldo @cook_3343077

Mexico City, Mexico

superb

Saved

Ingredients

30 mins

4 servings

800 gramsFish
1 largeCucumber
1/4White Onion
1/4Red Onion
2 largeJalapeño
2habanero
1Avocado
100 gramscilantro
1 pinchOregano
1 dashOlive Oil
1 pinchSalt
1 pinchpepper
4Lemon
2Lime
8Tosadas

Saved

Steps

30 mins

1

peel the cucumber and keep peelings
2

remove seeds
3

finely chop 2/3 of the cucumber and reserve
4

finely chop 1 1/² jalapeño and reserve
5

finely chop 1 habanero and reserve
6

Finely chop half of the cilantro and reserve
7

Chop the fish in 1 cm cubes and reserve
8

finely chop the Red Onion and reserve
9

Chop Avocado in 1cm cubes and res
10

blend the non chopped cucumber, jalapeño, habanero, white onion and cilantro with the lemon and lime juice and the cucumber peelings
11

season the mix with salt and pepper
12

add a tablespoon of oregano to the mix while blending
13

Mix all chopped ingredients
14

add the blended mix to the chopped ingredients and mix well
15

add a good dash of Olive Oil and mix
16

Seal the ceviche with plastic foil and let it rest for 10 minutes in the fridge
17

Serve over a Tostada and garnish with chive and olive oil