How to make Ceviche: Waldorf Astoria Los Cabos Pedregal Style

 

Granny Smith Apple Ceviche

INGREDIENTS:

+ 8 oz. Local seabass

+ 1 can Coconut Milk

+ ¼ ea. Red Onion

+ 1 ea. Cucumber

+ 1 ea. Granny Smith Apple

+ ¼ ea. Habanero Chile

+ 5 ea. Limes

+ ¼ Bunch Mint

+ ¼ bunch Cilantro

+ Olive Oil

+ Salt

+ Tortilla Chips

 

PREPARATION METHOD:

1. Dice the fish into cubes and marinate for 1 hour or longer in lime juice.

2. Dice and prepare all other ingredients.

3. Once fish is cooked, strain out lime juice and place into a bowl.

4. Add all other ingredients including the juice of one lime and the coconut milk.

5. Season with Salt.

6. Serve well chilled with garnish of sliced apple, mint and fresh corn tortilla chips.