A classic ceviche that is rich with the bold flavours and fresh seafood traditionally associated with Mexico's Pacific Coast.
- • 2 – 3 guajillo chillies
- • 240g mildly flavoured white fish fillet (such as snapper, flathead or whiting), skin removed
- • 2 limes, juiced
- • Salt to taste
- • ¼ red onion
- • 1 jalapeno chilli, seeds removed
- • A handful of coriander leaves
- • 3 – 4 slices avocado
- • 4 – 5 coriander leaves, whole
- Remove the stems and seeds from the guajillo chillies. Soak in hot water for 20 minutes, then puree the chillies and pass through a fine sieve, adding a little of the soaking water as needed.
- Cut the fish into 1.5-centimetre dice. Place in a medium bowl and add the lime juice and just enough guajillo puree (about one tablespoon) to coat the fish. Season with a little salt and leave for one minute.
- Thinly slice onion, finely dice the jalapeno, roughly chop the coriander leaves and add to the bowl with the fish. Mix gently to combine.
- To serve, place the fish on a serving plate and garnish with sliced avocado and coriander leaves.