Chilean Ceviche

Cooked chicken, Monterrey cheese and salsa wrapped in tortillas and baked to golden brown. Serve with grated Monterrey Jack, salsa, sour cream, and guacamole.
Ingredients -

1 pound halibut or Chilean sea bass fillet
1/2 cup fresh squeezed lime juice
6 tablespoons freshly squeezed grapefruit juice
1 grapefruit (whole)
1/2 teaspoon finely minced garlic
2 tablespoons finely minced red chiles
1 tablespoon finely minced green chiles
1 packed tablespoon chiffonade of fresh mint
2 packed tablespoons chiffonade of cilantro


1. With a sharp knife, cut the fish into thin wide slices.

2. Place in a bowl, and toss with the lime juice and grapefruit juice.

3. Let the fish sit at room temperature for approximately 15 minutes.

4. In the mean time cut the grapefruit in half at the center.

5. Using a grapefruit knife, remove sections of grapefruit.

6. Slice each section in half, the long way.

7. When ready to serve the ceviche’, drain the liquid completely from the halibut, and discard liquid.

8. Add the grapefruit pieces to the fish, along with the garlic, red chilies, green chilies and mint.

9. Toss gently.

10. Divide among 6 plates. Lay out the strips of halibut flatly on each plate.

11. Season with coarse salt, sprinkle with hot sauce, and drizzle with extra-virgin olive oil.

12. Serve immediately.


Cooking Tip
Handling Fish
Whenever you are cooking and working with fish it is very important to handle the fish in a very sanitary manner. Make sure that your fish always maintains a temperature below 40 degrees until time to prepare or eat. Also make sure that you always wash your hands prior to and after touching the fish to prevent cross contamination.

Party Planning Tip
Menu Planning
Make sure your party menu is compatible with each course, keeping in mind the different tastes, textures, food compatibility and colors.

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