Ceviche al diablo
Back
Ceviche al diablo
Open in full-screen mode

Ceviche al diablo

Preparation
20 MIN
Cooking
15 MIN
Refrigerate
30 MIN
Servings
4

Ingredients

CEVICHE

SPICY TORTILLA CHIPS

GARNISH

Preparation

CEVICHE

  1. In a 23 x 30-cm (9 x 13-inch) glass dish, arrange the fish slices in a single layer.
  2. In a bowl, combine the remaining ingredients. Season with salt and pepper. Pour over the fish. Cover with plastic wrap and chill for 30 minutes.

SPICY TORTILLA CHIPS

  1. With the rack in the middle position, preheat the oven to 180°C (350°F).
  2. In a bowl, combine the oil, pepper sauce and lime zest. Brush both sides of the tortillas with the mixture. Stack the tortillas and cut into 8 triangles.
  3. Arrange the tortillas on a baking sheet. Season with salt and pepper. Bake until golden, about 15 minutes. Let cool.
  4. Arrange the fish on 4 plates. Garnish with the bell pepper and tomato strips and sprinkle with cilantro. Serve with the tortilla chips.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum