Villa Rica’s Ceviche Veracruzano
Image Credit: Juliana Ibarra for Villa Rica Mexican Restaurant
Villa Rica's Ceviche Veracruzano
This is an amazingly fresh and sophisticated shareable plate from Chef Johnny Hernandez. It's made with Leche de Tigre and Red Snapper and so refreshing when served with a white wine.
Begin by cleaning and medium dicing the fillet of fish, place in a mixing bowl and add all ingredients. Mix and allow fish to cook for approximately 20 minutes. NOTE: Reserve fish trimmings.
Strain and reserve fish for assembly of ceviche.
Leche de Tigre
In a mixing bowl place all ingredients, mix, cover and place in refrigerator for 30 minutes.
After 30 minutes remove cilantro from the mixture and discard, place contents from the bowl into the blender and blend until smooth. Reserve Mixture for Ceviche assembly.
In to a mixing bowl add fish, leche de tigre, tomatoes, onion and minced cilantro. Mix thoroughly and set aside.
On to a service platter make a bead of a diced avocado, layer ceviche mixture and garnish with cucumber, olive oil and cilantro leaves.