I have never made a secret of the fact that I am a die-hard F1 fan and have previously undertaken to create a series of recipes from race locations around the globe. This proved to be more difficult than I first imagined.
In an effort not to be outdone, the following year I took on a driver challenge. Sergio (Checo) Pérez was born in Guadalajara, Mexico.
Ceviche de Checo
Ingredients
Instructions
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You could dice your fish or you could thinly slice, carpaccio style, approximately 3/4 to 1cm, it gives a larger surface area so enables the marination time to be halfed without damaging the fillet. Here we have diced.
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In a glass bowl, combine the fish, the lime juice, red chilli and the onion. Ensure you use enough juice to cover the fish and allow it to float freely; not enough juice means unevenly marinated / cooked fish.
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Cover and refrigerate for about 90 minutes, until the fish no longer looks raw when broken open. Drain the fish in a colander.
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In a large bowl, mix together the tomatoes, green chilies, coriander, olives and any optional olive oil. Stir in the fish and season with salt to taste.
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Add the orange juice or sugar then cover and place in the frdige if not serving immediately.
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Just prior to serving, dice and gently fold in the avocado.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 147.92kcal
- % Daily Value *
- Total Fat 7.50g12%
- Saturated Fat 1.24g7%
- Sodium 114.77mg5%
- Potassium 510.79mg15%
- Total Carbohydrate 10.68g4%
- Dietary Fiber 3.32g14%
- Sugars 1.83g
- Protein 11.75g24%
- Vitamin C 44.80 mg
- Calcium 38.38 mg
- Iron 1.29 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
