Ingredients to make Mexican Fish Ceviche:
• 0.1 kilogram of grouper
• 12 units of Lemons
• 2 units of small spring onion heads
• ½ unit of chopped celery stick
• 1½ units of Italian pepper
• 2 units of red and firm tomatoes without seeds
• 1 handful of chopped Cilantro
• 1 teaspoon of drops of magui juice
• 2 tablespoons of Ketchup
• 1 pinch of salt
• 1 pinch of oregano
• 0.1 kilogram of Sole
• 0.2 kilogram of Monkfish
• 0.1 kilogram of Dogfish
How to make Mexican Fish Ceviche:
The fish is cut into small squares and placed in a glass container together with the juice of the squeezed lemons and without seeds. It is very important that we clean the lemon of nuggets, we can also use limes. This is the base of any Ceviche, from now on we will give our dish a Mexican touch. The fish is left to cook in the lemon for half an hour, after half an hour the fish is strained and all the vegetables, coriander, celery, tomato, onion and chopped pepper are added. Only a few leaves of oregano, salt and the magui juice are added.
It is stirred without spoiling the ceviche, here it is very important to do it delicately so that the fish does not look crushed. It is left in the fridge until it is served, you can also add peeled prawns or small shrimp, cooked octopus, or clams, it is the variety that you want.
