Chopped Ceviche
- Level: Easy
- Yield: enough for approximately 40 little tostadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 13
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 2
- Sodium
- 27
- Total: 23 min
- Prep: 15 min
- Inactive: 8 min
Ingredients
8 ounces skinless and boneless black cod or monkfish fillet, chopped as finely as you can
1/2 teaspoon dried oregano
1 teaspoon Maldon, kosher, or table salt
1/3 cup lime juice
3 scallions, finely chopped
1 jalapeno or any medium sized green chile, seeded and chopped to give 1 tablespoon
4 tablespoons freshly chopped cilantro leaves, plus a little more for garnishing
Tostadas or tortilla chips, for serving
Directions
- Put the chopped fish in a wide shallow dish and sprinkle over the oregano, salt and lime juice. Leave this for 8 minutes.
- Drain the fish; it will have made a milky liquid. Add the scallions, chile and cilantro and stir gently together.
- You can either put teaspoonfuls onto little toasts and sprinkle over some more cilantro, or put the ceviche into a bowl and serve with tortilla chips.