Healthy Ceviche Recipe
- cook TIME 10 mins
- prep TIME 5 mins
- total TIME 25 mins
- INACTIVE TIME 10 mins
Ingredients (14)
- 11 oz sea bass fillet
- 4 6-inch corn tortillas
- 5 oz avocado sliced
- 3 oz cucumber chopped
- 3 oz tomato flesh (no seeds or center), chopped
- 2 oz onions chopped
- 3/4 cup freshly squeezed lime juice *
- 1 tbsp olive oil divided
- 1/2 tsp serrano/jalapeno pepper chopped
- 1/4 cup cilantro leaves finely chopped
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tsp garlic minced
- 4 tsp sriracha
INSTRUCTIONS
Preheat the oven to 325°F.
Chop 11 oz sea bass fillet into 1/4 inch pieces. Soak fish in 3/4 cup freshly squeezed lime juice for 20 minutes.
Lightly brush 4 6-inch corn tortillas with 1/2 tbsp olive oil and pile them on top of each other. Slice them diagonally four times so that each tortilla forms 8 equal (triangular) pieces.
Place tortilla pieces onto a sheet pan and bake for 6 minutes (be sure to check them at 4 minutes, they cook quickly!) Remove from the oven.
Once the fish has turned white, drain and discard the lime juice.
In a medium-sized bowl, mix together 3 oz cucumbers, 3 oz tomatoes flesh, 2 oz onions, 1/2 tsp jalapeno pepper, 1/4 cup cilantro leaves, 1/2 tsp black pepper, 1/4 tsp salt, and fish.
In a blender, blend 5 oz avocado, 2 tsp garlic, and remaining olive oil into a creamy paste.
To assemble the ceviche, spread a teaspoon of avocado paste onto a baked tortilla chip, add 1 1/2 tablespoons of the fish mixture, and top with 4 tsp sriracha sauce.
