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Ceviche in tamarind chipotle sauce

Ceviche is a dish made of raw seafood or fish, cut into cubes and marinated with a little citrus and salt. This dish is eaten in many Latin American countries. In Mexico, the basic ceviche is prepared with white fish meat marinated in lime juice and seasoned with chopped onions, chilies, tomatoes and cilantro. It is served cold and can also be customized with shrimp or other seafood, avocado, tomato sauce or other sauces usually accompanied by tortilla chips or crackers.


for 4 servings
500g fresh white-fleshed fish fillet (e.g. turbot, sea bass, sole) cut into cubes
1 cup freshly squeezed lime juice
1 medium onion, chopped
2 Roma tomatoes, chopped
1 cup fresh cilantro, chopped
350ml Salsa María Bonita (tamarind chipotle sauce) or to taste
Round tortilla chips for serving



Place the fish and lime juice in a bowl, cover and let marinate in the refrigerator for at least 20 minutes. (The lime juice will actually cook the fish)
Once the marinating time is over, remove the fish from the marinade and mix well with the onions, tomatoes and cilantro.
Now prepare a new marinade from some of the remaining marinade, adding salt and about 350 ml of the tamarind chipotle sauce. How much of the remaining marinade and tamarind sauce is used depends on how sour or sweet you prefer the end result. This is a matter of personal taste!
Finally, place the fish in the new marinade and let sit, covered, in the refrigerator for at least half an hour.
Arrange in bowls and serve with tortilla chips.
Enjoy your meal!

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