14 Jul Ceviche Tostada
In many Latin American countries, ceviche is part of the gastronomic base culture being native to the Pacific Ocean. Thus, places like Chile, Colombia, Costa Rica, Guatemala, Mexico and Peru (where it’s even considered cultural heritage), have turned ceviche into a distinguished dish.
Raw fish or shellfish marinated in lime or lemon juice is a very popular meal. It’s cooked by the acid in the juice, and looks and tastes as though it’s poached. The fish is white and firm, losing its raw, translucent look.
There are many types of Mexican ceviche. There is, for example, the Acapulco ceviche, the Jalisco and the Sinaloan, all with small variations such as the way the fish is presented or details in the recipes (such as the inclusion of cucumber, or avocado). Ceviche is traditionally eaten on corn tostadas, however corn chips, nachos chips or dry crackers can also be used.
Shall we make it my way?
500gr / 1.1 lb white fish⠀
2 medium tomatoes⠀
1/4 small red onion⠀
Jalapeño or chillies
2 limes (or lemons)⠀
Micro greens (optional)⠀
Mexican tostadas and / or corn chips⠀
Cayenne pepper (optional)
Salt & pepper to taste
• Prepare a pie dish style platter or bowl
• Using a very sharp knife, cut fish in small thin portions and place in the prepared platter or bowl
• Juice the limes or lemons
• Pour juices over the raw cut fish and sprinkle with salt
• Chop onion, add to the fish and mix until well combined (the acid in the juice will take some of the heat from the raw onion; I like it this way better as I don’t enjoy eating raw onion)
• Cut tomatoes in half, deseed them and dice finely
• Chop jalapeño or chilli (check the video to see how to cut it without touching the seeds)
• Roughly chop a handful of fresh cilantro/coriander
• Add tomatoes, jalapeño & cilantro/corinader to the fish and mix well (the fish should have changed texture)
• Season with ½ teaspoon of ground cumin, salt and freshly ground black pepper (or whatever pepper you use)
• Mix ceviche to blend all flavours, check seasoning and prepare for plating
• If you like spicy food, add more jalapeño or chillies or use cayenne pepper
• Cut avocado in half, discard the seed and slice thinly (follow the indications on the video)
To plate over tostada
Place tostada(s) on a serving plate or platter (you can plate more than one at a time).
Put a couple of good tablespoons of ceviche on the tostada (make sure you drain some of the juice so the tostada doesn’t go soggy)
Top with avocado slices, micro greens (if using) or extra fresh cilantro/coriander and season with a bit of salt & pepper
To plate with corn chips
Place ceviche on a plate or platter, top with avocado slices, micro greens and or cilantro/coriander and serve with corn chips or cucumber slices (for a low carb option)
Ceviche can be left for 1 day in the fridge.
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