1 pound of halibut fillet or use a mixture of halibut & shrimp
10 limes – enough juice to cover the fish
1 small red onion
1 cup diced tomatoes (no seeds)
1/4 cup chopped celery
2 jalapenos, chopped (make as spicy as you like)
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon of Maggi® Jugo
2 avocados
Charras® Corn Tostadas
Cholula® Original Hot Sauce (optional)
Dice the fish in squares, approximately 1/2-inch (if using shrimp use cleaned shrimp). Mix the fish (shrimp) in a bowl with the lime juice (no seeds). Marinate fish (shrimp) in the lime juice overnight in the fridge (this step cooks the fish). Stir often to make sure all the fish (shrimp) gets covered in the lime juice. Add the onion, tomatoes, celery, jalapenos, cilantro to the bowl and mix. Let it rest for 1/2 hour. Pour off most of the lime juice (just leave it moist). Add salt, pepper and Maggi® Jugo and mix all together and refrigerate. Serve ceviche on the tostada or a plate. Add dash of Cholula. Add sliced avocado on top of the ceviche.
