Boasting crunch, creaminess and acidity, this Mexican-style ceviche is just as the name promises. It's a great dish for sharing with plenty of tortilla chips on the side.
- ¾ cup freshly squeezed lime juice
- ¾ cup freshly squeezed orange juice
- ¼ cup olive oil
- 2 jalapeño chillies, stemmed and coarsely chopped, seeding optional
- ½ cup celery sliced
- ½ cup red onion, halved and thinly sliced, divided
- ½ cup coriander leaves, upper stems chopped, divided
- 1 tsp kosher or coarse sea salt, or to taste
- 450 g red snapper fillet, cut into about 1 cm dices (or substitute with another mild flavoured fish like trout or sole)
- 1 cup (about 1 large) ripe mango diced
- 1 cup (about 1 large) ripe avocado diced
- ⅓ cup (about 2) tomatillos husked, scrubbed, and diced
- 2 tbsp cacao nibs (optional)
- tortilla chips or tostadas, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the lime juice, orange juice, olive oil, jalapeños, celery, ¼ cup of the red onion, ¼ cup of the coriander, and the salt in a blender and puree until completely smooth.
Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
When ready to serve, add the rest of the onion and coriander, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips or tostadas.