Ceviche al diablo

Ceviche al diablo

  • Preparation 20 min
  • Cooking 15 min
  • Chilling 30 min
  • Servings 4
See

Categories

Ingredients

  • CEVICHE

    • 3/4 lb (375 g) very fresh halibut fillet
    • 1/3 cup (75 ml) lime juice
    • Grated zest of 1/2 lime
    • 2 tablespoons (30 ml) olive oil
    • 1 teaspoon (5 ml) sugar
    • 1/4 cup (60 ml) finely diced red bell pepper
    • 1 tablespoon (15 ml) finely diced jalapeño pepper
    • 1 clove garlic, finely chopped
    • 1 tablespoon (15 ml) chopped cilantro (see note)
    • Salt and pepper
  • SPICY TORTILLA CHIPS

    • 3 tablespoons (45 ml) olive oil
    • 1 tablespoon (15 ml) jalapeño or other hot pepper sauce
    • Grated zest from 1 lime
    • 4 small tortillas
  • GARNISH

    • 1/2 yellow bell pepper, cut into thin strips
    • 1 tomato, seeded and cut into thin strips
    • 2 tablespoons (30 ml) chopped cilantro

Preparation

  • CEVICHE

  • SPICY TORTILLA CHIPS

Personal Note

To help you with this recipe

Fine Grater

Fine Grater

17.99 $

This long stainless steel grater with a fine blade is perfect for grating the zest of citrus fruits, as well as nutmeg or garlic. The handle and the non-slip strip allows for a comfortable and secure grip.

Shop now