On a hot summer day, what could be better than a cool, refreshing fish dish that doesn’t require you to turn on the oven to cook? These Ceviche Tostadas are made by marinating mild white fish and onions in a bath of pale green lime juice. The citric acid “cooks” the fish in just over 1 hour (for medium-rare). The fish is then flavored with a bright blend of green chile, fresh tomato and chopped cilantro. What takes this dish to the next lev (#YumToTheNextLev) is a smooth, cilantro-flecked cream sauce. A verdant tangle of cilantro is blitzed up with lime juice and mayo, creating a perfect counter to the zing of the ceviche. So I urge you crack open an ice cold beer and give this recipe a go. So easy. So delicious. Continue reading for more pictures of the ceviche plus a link to the recipe.
Ceviche Tostadas with Cilantro Cream
For the ceviche:
- 1 pound skinless white fish, halibut, tilapia, whitefish, snapper, bass are good options, cut into 1/2-inch cubes
- 1 small white onion, chopped into 1/4-inch pieces
- 1 1/2 cups freshly squeezed lime juice, from about 12 limes
- 1 large jalapeno, stemmed, seeded and finely chopped
- 1 ripe fat tomato, cored, seeded and cut into 1/4-inch pieces
- 1/4 cup loosely packed cilantro leaves, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- Kosher salt
For the cilantro cream:
- 3 cups loosely packed cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- 1/2 cup mayonnaise
- Kosher salt
- Freshly ground black pepper
- 1 avocado, halved, pitted, peeled, and sliced
- Chopped cilantro
In a large glass or stainless steel bowl, combine fish, chopped onions and lime juice. If the lime juice doesn’t cover the fish, you may need to squeeze in a little more. Cover the bowl and refrigerate until fish reaches the desired doneness (about 1 hour for medium-rare). Pour mixture through a medium-mesh strainer to remove all of the lime juice. Transfer cooked fish and onions back to the bowl and discard lime juice.
To the fish mixture, add jalapeno, tomato, 1/4 cup cilantro and olive oil, stirring to combine. Add sugar, then season to taste with kosher salt (I added just under 1 teaspoon). Refrigerate until ready to use (no longer than 2 hours).
Combine cilantro leaves, lime juice and mayonnaise in a food process and puree until smooth. Season to taste with kosher salt and black pepper.
Spread a thin layer of cilantro cream on each tostada. Top with ceviche, a slice or two of avocado and a scattering of chopped cilantro.
My full article was on Pacific San Diego Magazine.3