Get ready to transform your taste buds with the most addictive Mexican-inspired appetizer that's about to become your new obsession! Imagine creamy, zesty avocados dancing with bright lime and a kick of chili, perfectly paired with crispy, golden tortilla chips that will make your mouth water. This Avocado Ceviche Chili Lime Chips recipe is not just a dish—it's a culinary adventure that combines fresh ingredients, bold flavors, and irresistible textures in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 ripe avocados
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 2 limes, juiced
- Salt to taste
- Chili powder to taste
- 1 bag tortilla chips
Instructions
- Begin by preparing all your ingredients. Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Dice the tomatoes and red onion, and chop the cilantro finely. Set these aside.
- Using a fork, mash the avocados in the mixing bowl until you achieve a smooth yet slightly chunky consistency. Be careful not to over-mash; you want some texture in the ceviche.
- Add the diced tomatoes, red onion, and chopped cilantro to the mashed avocados. Gently fold these ingredients into the avocado mixture to combine them evenly.
- Juice the two limes over the avocado mixture, ensuring you catch any seeds. The lime juice not only adds flavor but also helps to prevent the avocados from browning.
- Season the mixture with salt and chili powder to taste. Start with a small amount, mix, and taste before adding more to ensure you achieve the desired flavor profile.
- Once the ceviche is well mixed and seasoned, set it aside to allow the flavors to meld for about 5 minutes while you prepare the tortilla chips.
- In a skillet over medium heat, add a small amount of oil and heat it until shimmering. If you prefer to bake the chips, preheat your oven to 375°F (190°C).
- If frying, add the tortilla chips to the hot oil in batches, frying until they are golden and crispy, about 2-3 minutes per batch. Remove them from the oil and drain on paper towels, seasoning with a pinch of salt while they are still hot.
- If baking, spread the tortilla chips in a single layer on a baking sheet. Lightly spray or brush them with oil and sprinkle with salt. Bake for about 10 minutes or until they are crispy and lightly golden, flipping halfway through.
- Once the chips are ready, serve them warm alongside the avocado ceviche. Enjoy the combination of creamy, zesty ceviche with the crispy tortilla chips for a delightful appetizer or snack!
Tips
- Choose perfectly ripe avocados that are soft but not mushy - they should yield to gentle pressure.
- Use fresh lime juice for the brightest, most vibrant flavor. Bottled lime juice can taste flat.
- Allow the ceviche to rest for 5-10 minutes before serving to let the flavors meld together.
- For extra heat, add finely diced jalapeños or increase the chili powder.
- If preparing in advance, place plastic wrap directly on the surface of the ceviche to prevent browning.
- For crispy chips, ensure your oil is hot (around 350°F) when frying, or spread chips evenly when baking.
- Serve immediately after preparing for the best texture and temperature contrast.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 5g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
