This delicious raw preparation is incredibly fresh and vibrant, and made specially by curating Chef Abraham Tamez of the Mexico Box. With bursts of freshness from chile, cilantro, citrus, and red onion, this dish is exceptional on a hot day and goes great with a variety of other Mexican dishes.
Serves: 2 | Time: 30 minutes
INGREDIENTS
For the guacamole
- 1 avocado, diced
- 1 serrano chile, diced
- 1 garlic clove, minced
- ½ lime, juiced
- ½ cup of fresh cilantro
- ½ tablespoon Epazote
- 2 tsp. canola oil
- Salt, to taste
For the Ceviche
- ½ pound of Shrimp, cut in ¼ – inch chunks
- ½ pound of white fish fillet (halibut, cod or sea bass), cut in ¼ – inches cubes
- ½ tsp. Epazote
- ½ red onion, sliced in half lengthwise
- 1 cup of fresh lime and/or lemon juice
- ¼ cup of cilantro, chopped
- habanero chile, sliced
- Olive oil
Additional Ingredients
- Jicama Chips, or tortilla chips
- Hot Sauce
DIRECTIONS
- In a blender, combine avocado, chile, garlic, cilantro, lime juice, epazote, oil, and salt.
- In a bowl, combine shrimp, fish, salt, pepper, and epazote.
- Cover in lime juice and let rest for 20 minutes in refrigerator.
- Drain, and then add red onion, cilantro, and habanero.
- Serve together and pair with Jicama chips and Snack Sauce from the Mexico Box.
