Spicy Mexican Ceviche
Serves: 4 to 6 appetizer servings
- 1 pound fresh tilapia or other fresh, firm white fish, diced
- ½ cup fresh key lime juice (can sub regular lime juice)
- ½ cup chopped white onion
- 1 clove garlic, minced
- 2 teaspoons hot sauce, such as Tabasco Original Red Sauce (or to taste)
- 1 large Roma tomato, chopped
- ¼ cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 avocado, diced
- Tortilla chips, for serving
- Place the fish, lime juice, onion, garlic and hot sauce in a bowl. Stir to thoroughly combine, cover and refrigerate for 4 to 6 hours.
- Stir in the tomato, cilantro, olive oil, and salt. Chill until ready to serve. Drain before serving, if desired.
- Garnish with avocado and serve with your favorite tortilla chips.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spicy-mexican-ceviche
3.5.3208