This ceviche, in Mexican/American fusion style, was made with King Dory, a delicate flavoured fish with reasonably firm white flesh. Sole or Flounder could be substituted.
Thinly slice 225gm (½ lb) of the fresh fish of your choice and place in a glass, ceramic or stainless bowl. Pour ¼ of a cup of fresh lime juice over the fish and marinate in the fridge for 30 minutes. Meanwhile dice some tomatoes of different colours (we had red and green ones), dice 1 avocado, mince 1 fresh chilli (serrano or jalapeño) and slice 2 tablespoons of fresh coriander (cilantro). When the fish has marinated, drain the juices and combine the fish with the prepared ingredients as well as 1 tablespoon of pickling juice from a jar or can of jalapeño chillies, 1 tablespoon of olive oil and ½ a teaspoon of salt. Toss gently and serve with tostadas (tortilla chips).
michelle picker cooks 