Ingredients:
- 1/2 kilo of ground fish meat (chili, courvina, sailfish, cook or dorado)
- 500ml lemon juice
- 4 large carrots
- 2 large onions bca. or abode
- 2 green jalapeno peppers (not canned fresh)
- Coriander to taste
- 1/2 kilo of tomato
- 1 avocado
- Salt
How to make Colima Ceviche:
In a large bowl for marinating, put the fish meat and add the salt, preferably mixing with clean hands. Once the salt is well mixed, let it rest for 3 to 5 minutes. From there, add the lemon little by little so that each time a little lemon is added, the meat is stirred well and there are no lumps, if there are lumps, break them up with the fingertips, so on. Until all the meat is well covered with the lemon juice, and let it rest for 15 to 20 minutes.
Peel the carrot and pass it through a fine grater, finely chop the onion, cilantro, and tomato (I use the term for Mexican sauce) and blend the chills. The fish meat is squeezed well and put in another large container (so that all the ingredients can be mixed with the fish meat), and the other ingredients are added, served in a cocktail glass and garnished with an avocado fan, accompanied by soda crackers or toast. Additional tips: If you don’t like meat just cooked with lemon, you can boil water and as soon as it boils, remove it from the heat and add the fish meat with salt beforehand and leave it for 1 minute, and then remove it and transfer it to the container with the lemon as above.
