Ceviche Acapulco style!

Serves 4

Preparation time: 35 min

Marinating time: At least 6 hours

Ingredients:

Ceviche fish:

* 700g barramundi fillets (skin removed) chopped into 1 cm pieces

* 1 & 1/2 cups of lime juice

Ceviche marinating sauce:

* 200g / 1 red onion finely chopped

* 350 g tomato finely chopped

* 1/2 cup of fresh coriander finely chopped

* 1/2 cup of fresh parsley finely chopped

* 1 small jalapeño chili finely chopped

* 1 tablespoon olive oil

* 1 cup of tomato sauce (Ketchup)

* 1 teaspoon Cholula sauce

* 1 teaspoon Worcestershire sauce

* 1/2 teaspoon of dried oregano finely ground

* Sea salt to taste

To serve:

* 1 Avocado

* Fresh coriander

Procedure:

1. Add the barramundi fish to a bowl and cover with the lime juice, gently mix and refrigerate for 15 min.

2. Combine the onion, tomatoes, coriander, parsley, tomato, Worcestershire sauce & Cholula sauces, oregano and season with sea salt to taste

3. Cover the fish with the ceviche sauce ingredients and leave marinating for at least 6 hours or overnight

4. Season to taste with sea salt and serve

Serving recommendations:

1. This dish can be served as an entry or as a main

2. Top each serve of ceviche with fine slices or small cubes of avocado and some fresh coriander

3. Serve with salted crackers or with corn chips.

Adapted from Chef Patricia Quintana's recipe from El Gran libro de los antojitos Mexicanos Cookbook, Ed. Oceano.