Nayarit-Style Ceviche
Mauricio Eggleton
This flavorful Nayarit-style ceviche is the perfect no-cook Summer meal! As refreshing as can be, this light and refreshing dish is prepared with Spanish mackerel cured with lime juice and tossed with white onion, cilantro, tomato, cucumber, avocado, and carrots. Quick and easy, this fish ceviche will become your go-to recipe for warm weather.
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Ingredients
2
Portions
  • 2 cups fish fillet, Spanish mackerel
  • 2 limes, juice
  • salt
  • pepper
  • 1/4 cups white onion
  • 1/4 cups cilantro
  • 1/2 cups tomato
  • 1/2 cups cucumber
  • 1/2 cups avocado
  • 1/2 cups carrot
  • 1 tablespoon oregano
  • salt
  • pepper
Preparation
15 mins
5 mins
Easy
  • In a food processor, finely grind fish. Set aside.
  • Finely chop onion, cilantro, tomato, cucumber, and avocado. Finely shred carrot.
  • In a bowl, mix fish, lime juice, chopped vegetables, oregano, salt, and pepper until incorporated. Let marinate for 5 minutes and drain.
  • Serve Nayarit-style ceviche.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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