Cevinachos
Ingredients
🐟 250 g fresh white fish fillet, diced small
🍋 6 to 8 limes (the juice should cover the fish)
🍅 1 cup chimol (finely chopped tomato, onion and cilantro)
🌿 Fresh chopped cilantro, to taste
🧂 1 tsp salt
🦐 100 g cooked shrimp, chopped (optional)
🌽 2 bags Diana Nachos chips, single-serve size
🥭 1 cup diced mango, or diced cucumber
🌶️ Hot sauce, to taste
🍋 1 extra lime, for serving
Instructions
- 1
Cook in lime juice: put the diced fish in a bowl and cover it with lime juice. Add the salt and let it cook in the fridge for 20 to 30 minutes, until it turns white and firm. If using cooked shrimp, add it at the end.
- 2
Make the ceviche: drain a little of the lime and mix the fish with the chimol and cilantro. Check the salt. That's your ceviche ready.
- 3
Open the bag sideways: cut the Diana Nachos bag open along the side seam, not the top. You end up with a boat you can eat out of without spilling.
- 4
Assemble the cevinachos: spoon a good amount of ceviche over the nachos, add the diced mango (or cucumber), a little hot sauce and a squeeze of the extra lime. Eat it right away with a fork, before the chips go soft.