Not all Mexican food is spicy hot. This ceviche contains mayonnaise and is not very tart. Adapted from Mexican Family Cooking. Be sure the cilantro is completely dry before you measure it; if it is wet it will pack down and you'll get far too much.

Ingredients

24 serv.

white fish fillets, finely chopped (any meaty white fish will do)↗2 cups
lime juice, strained↗1⁄2 cup
carrot, lightly cooked and cut into strips↗1 cup
tomatoes, peeled and chopped↗1 cup
green onion, chopped↗1⁄2 cup
fresh cilantro, chopped↗1⁄3 cup
olive oil↗1 tablespoon
white vinegar↗2 tablespoons
salt↗
pepper↗
water↗1⁄4 cup
mayonnaise↗1⁄2 cup
corn chips, for serving
chopped lettuce, for serving

Step-by-step instructions

1
Combine fish and lime juice, and marinate for 1 hour.
2
Drain fish and dry well.
3
Combine carrots, tomatoes, onions, cilantro, oil and vinegar.
4
Add salt, pepper and water.
5
Fold in fish.
6
Cover and refrigerate at least 1 hour.
7
Drain well.
8
Add mayonnaise and mix well.
9
Serve on corn chip and top with chopped lettuce.

Source: food.com

Original recipe ↗

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