Ingredients[]
- 1 pint Ceviche de Corvina (make your own, or buy prepared)
- ¾ cup Hellman's mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh culantro [1] or cilantro
- 1 tablespoon heavy cream
- 2 to 3 teaspoons good quality curry powder
Directions[]
- Drain all the liquid from the ceviche.
- Add all ingredients and mix well.
- Correct curry if necessary, depending on taste.
- Let rest at least one hour in the refrigerator and serve with "canastitas" or crackers.
Notes[]
- ↑ culantro is an herb belonging to the cilantro family. It is a long green leaf with a strong flavor and aroma. If you cannot find it in your local grocer, you can use cilantro instead.