10
Servings
Prep Time
20 Min
Cook Time
Min
  • 1 cup fresh lime juice (about 12 limes)
  • 1 pound Dover sole, cut into 1/2-inch pieces
  • 3/4 cup fresh lemon juice (about 5 lemons)
  • 1/2 cup diced, roasted and peeled poblano chiles
  • 3/4 hothouse cucumber, diced (1 1/2 cups)
  • 1/2 cup cilantro leaves, stems removed
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup diced red onion
  • 1 cup cherry or pear tomatoes, quartered
  • 1 MAGGI Vegetable Flavor Bouillon Cube or 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
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  • 2 small avocados, diced
  • 2 tablespoons NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
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  • Baked tortilla chips
Step 1
Mix lime juice and fish in a large bowl; refrigerate for 2 hours so the fish can cook.
Step 2
Drain and discard lime juice. Add lemon juice, chiles, cucumber, cilantro, crushed red pepper, onion, tomatoes and vegetable bouillon. Mix to combine.
Step 3
Fold in avocados.
Step 4
Add evaporated milk.
Step 5
To serve: top tortilla chips with ceviche.
Step 6
Add a chopped serrano chile or shake on a little liquid hot sauce.
Step 7
Tilapia can be used in place of Dover sole. The fish is easiest to cut when it is partially frozen.

Nutrition Information

232.29 Kcal

  • cholesterol

    20.91 Milligrams

  • calcium

    75.34 Milligrams

  • protein

    10.22 Grams

  • iron

    0.91 Milligrams

  • potassium

    465.20 Milligrams

  • vitamin_d

    1.37 International unit

  • carbohydrates

    30.31 Grams

  • sugar

    2.43 Grams

  • fiber

    4.80 Grams

  • sodium

    388.82 Milligrams

  • fat

    8.63 Grams

  • saturedfat

    1.31 Grams