Name: Fish Ceviche
Prep time: 20 s
Total time: 140 s
Yield: 10
Cuisine: peruano
Ingredients: 1 cup fresh lime juice (about 12 limes); 1 pound Dover solecut into 1/2-inch pieces; 3/4 cup fresh lemon juice (about 5 lemons); 1/2 cup dicedroasted and peeled poblano chiles; 3/4 hothouse cucumberdiced (1 1/2 cups); 1/2 cup cilantro leavesstems removed; 1 peachpitted and diced; 1/2 teaspoon crushed red pepper flakes; 3/4 cup diced red onion; 1 cup cherry or pear tomatoesquartered; 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 2 small avocadosdiced; 1/2 cup light mayonnaise; 2 tablespoons NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 10 ounces baked tortilla chips

Make It

Step 1

Mix lime juice and fish in a large bowl; refrigerate for 2 hours so the fish can “cook”.

Step 2

Drain and discard lime juice. Add lemon juice, chiles, cucumber, cilantro, peach, crushed red pepper, onion, tomatoes and bouillon to the bowl. Mix to combine. Fold in avocados.

Step 3

Whisk mayonnaise and evaporated milk together in a small bowl.

Step 4

To Serve, top tortilla chips with about 2 tablespoons of ceviche. Drizzle with a little sauce.

Cook’s Tips:

Add a little heat! Add a chopped serrano chile or shake on a little liquid hot sauce. Tilapia can be used in place of Dover sole. The fish is easiest to cut when it is partially frozen.