CHEF’S TABLE – CEVICHE VERDE

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CHEF/Owner Ze Carlos Jiménez
RESTAURANTTHE MEXZICAN GOURMET
FACTS  A native of Cuautla Morelos, Mexico, Chef Ze Carlos Jimenez has over twenty years in the kitchen and hosts a regular cooking show on Utilismia Fox, Hogar Express.  He opened his restaurant in late 2011 in the historic  Dorn Brothers (Harvey Amster  Properties) building. 

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SOMI kitchens

Recipes from our Town Center Chefs

INGREDIENTS The recipe serves 4.

2 lbs Firm Fresh Fish fillet (Corvina) cut into inch pieces, deboned

1 cup Lime juice

1 Avocado chopped & sliced
1/2 White Onion finely diced

1 Tomato chopped and seeded

4 Tomatillos

1 bunch Cilantro cleaned and cut

3-4 Garlic cloves

Salt and pepper as desired.

THE MEZICAN GOURMETPreparation:

STEP 1:

Place deboned/cut fish fillet in a bowl and marinade with a mixture of lime-juice and salt for about 5-hours in the fridge. Mix constantly to ensure all of the fish is exposed to the acidic lime-juice

STEP 2:

Prepare tomatillo sauce: In a blender chop and mix: tomatillos, chopped white onions, cilantro & garlic until smooth consistency – set aside

STEP 3:

In a bowl mix all ingredients with marinated fish, mix well. Add tomatillo sauce, additional ime juice, salt & pepper as desired

STEP 4:

Served chilled topped with avocado slices and cilantro leaves.

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