Name: Easy Ceviche
Prep time: 15 s
Total time: 35 s
Yield: 8
Cuisine: peruano,mexicano
Ingredients: 4 (4 ounces each) orange roughy filets or other mild white fishchopped in 1/2-inch pieces; 1 cup lemon juice; 3 tomatoesrinsed and roughly chopped; 1 yellow onion; 1/2 cup chopped fresh cilantro; 1 large jalapeñorinsedstem removed and chopped; 1 cup water; 2 key limesjuiced; 1 1/4 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 24 tortilla chips; 2 avocadoschopped

Make It

Step 1

Place fish in a medium glass bowl; gently pour in lemon juice. Cover with plastic wrap; refrigerate for 20 minutes or until fish is “cooked” through and turns white.

Step 2

Place tomatoes, onion, cilantro, jalapeño, water, lime juice and bouillon in blender; cover. Blend for 30 seconds or until all ingredients are in small chunks. Do not liquefy.