egli & grapefruit ceviche. 🐟 traditional swiss fish used in a latin american classic

Recipe

ceviche ingredients:

200 g / 0.4 lbs egli fish

1/2 cup pomegranate seeds

2 small red onions

1 chili

1 tomato

1 avocado

juice of 3 limes

juice of half of a grapefruit

a handful of cilantro

a pinch of salt & black pepper

tortilla chips ingredients:

3 large corn tortillas

2 tbsp olive oil

juice of 1 lime

a pinch of salt & chili powder

procedure ceviche:

1. cut fish into 1 cm / 0.5 inch chunks & place in a bowl. pour juice of 2 limes over the fish & set aside for 45-60 minutes in the fridge

2. cut small red onions, chili, tomato, & avocado into small pieces & put into a big bowl

3. add the juice of half a grapefruit & juice of 1 lime

4. season with salt & black pepper

5. add the fish into the bowl alongside chopped cilantro & pomegranate seeds

6. mix everything together

7. iss / mange / enjoy!

procedure tortilla chips:

1. cut each corn tortilla into 8 equally sized pieces

2. brush each chip with olive oil & lime juice

3. season with salt & chili powder

4. bake in the oven for 5 minutes at 180°C / 360°F