Mexican Cerviche

by | Oct 9, 2012 | Nutrition, Recipes

My mate Cobra is a wild cat and recently introduced to his dad, who’s even wilder.

He has a spot in El Salvador and without much effort, showed me how to makes this cervishe. The lime juices cures the fish, so theres no need to cook it.

300g Red Roman 
fillets (or other 
firm, white 
fresh fish)
2 cloves garlic, crushed
100g red onion, 
finely chopped
100g green pepper, 
finely chopped
1 green chilli,
 finely chopped
2 red tomatoes, 
deseeded and 
finely chopped
1 tbsp coriander, 
finely chopped
1 tbspsalt
Juice of 3 limes

Cos lettuce and crisp tortillas to serve. Alternatively, use corn chips. Remove the fish from the skin and chop into 1cm pieces. Add this to a metal bowl and add the lime and garlic. Set aside for up to 3 hours. Just before serving, mix in the red onion, green pepper and salt. Serve immediately.
Serves 10

Pin It on Pinterest

Share This