The Non-Fattening Mexican Delight

Tuesday, January 01, 2008
By Abbey Khan


Imagine, Mexican food that is full of flavor and non-fattening. The new Los Angeles restaurant Amaranta Cocina Mexicana does just that! Enjoyed by A-list celebrities that includes Jessica Simpson and Wilder Valderama, this celebrity hot spot keeps its appetizing dishes healthy by marinating and steaming rather than having them deep-fried, battered or refried. Executive Chef Sarah Rocío Gomez shares her recipe for Ceviche de Pescado, which is White Fish marinated in Lime Juice, Green Olives, Serrano Chile, Tomato, Avocado, Onion, Olive Oil and Cilantro, and served with Tortilla Chips


Source: Amaranta

Serves two

7 oz. Fresh Tilapia fillet
3 oz. Lime Juice
½ oz. Green Olives (diced)
¼ oz. Fresh Serrano Chile (diced)
1 oz. White Onions (diced)
1 tsp. Chopped Cilantro
½ oz. Extra Virgin Olive Oil
1.5 oz. Soda water
¼ oz. Tapatio hot sauce
1 tsp. Kosher salt
¼ slice Whole Avocado
1 tsp. Tomato (diced)
8-10 Tortilla chips
2 lbs. Crushed ice

1. Cut Tilapia fillet into 1/2 inch cubes.
2. Combine fish and lime juice in a plastic bowl (A stainless steel bowl is not recommended as it will accelerate the acidity process too quickly and damage the fish).
3. Place this plastic bowl into a larger plastic bowl filled with the crushed ice to help maintain the desired refrigerator temperature (of 38 degrees F) during the marinating process
4. Place bowl in refrigerator for 8 hours.
5. Remove bowls from refrigerator and add in the remaining ingredients, mix thoroughly.
6. Serve the ingredients in a cazuela (traditional Mexican clay pot).
7. Garnish dish with four avocado wedges, diced tomato and serve with tortilla chips.

Visit for more information or to make reservations.

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