Ceviche Tostadas
The problem/great thing about fresh corn tortillas is when you buy a pound of them, they last all week (or so). They freeze well, but once thawed I inevitably wind up using them as many ways as possible before wrapping and returning the whittled-down stack to the freezer.
Ceviche probably sounds like something you’d order in a restaurant, or on a beach in Mexico, but not something you’re likely to whip up at home. However. If I told you it required only chopping of seafood and marinating it in citrus, might you change your mind? There’s no need to turn on the oven or grill – the acidity of the lemon and lime juice alters the proteins in the seafood, cooking it without heat. You can actually see it change from not opaque to opaque – it’s very cool.
Use the best fish you can get your hands on. Halibut is great, or rock cod, spot prawns, even scallops. My plan was to be eating all of it straight from the ocean at Feast Tofino this week, but a variety of circumstances have kept me here. I’ll make do. These are best served on the patio, with some of your favourite people, cold beers or bubbles (cava! prosecco!) and flip flops in lieu of napkins.
Ceviche Tostadas
AuthorJulieHeat about half an inch of oil in a heavy skillet or deep pot set over medium-high heat. When it’s hot, but not smoking (a scrap of bread or the edge of a tortilla should sizzle when dipped in), fry as many tortillas as you like until golden and crisp. Transfer to a plate lined with paper towel to absorb the excess oil, and season well with salt.
To make the ceviche, in a large bowl combine the fish, tomato, cilantro and chili. Add a generous amount of lime juice and season well with salt. Let the mixture sit – the lime juice will “cook” the fish – for 10 minutes. Taste and add more lime juice, if you like.
Serve the ceviche, using a slotted spoon to drain off excess liquid, on the crisp tostadas, topped with salsa verde, avocado, radishes, cilantro and lime wedges to squeeze over it all.
Serves 8.
Ingredients
Directions
Heat about half an inch of oil in a heavy skillet or deep pot set over medium-high heat. When it’s hot, but not smoking (a scrap of bread or the edge of a tortilla should sizzle when dipped in), fry as many tortillas as you like until golden and crisp. Transfer to a plate lined with paper towel to absorb the excess oil, and season well with salt.
To make the ceviche, in a large bowl combine the fish, tomato, cilantro and chili. Add a generous amount of lime juice and season well with salt. Let the mixture sit – the lime juice will “cook” the fish – for 10 minutes. Taste and add more lime juice, if you like.
Serve the ceviche, using a slotted spoon to drain off excess liquid, on the crisp tostadas, topped with salsa verde, avocado, radishes, cilantro and lime wedges to squeeze over it all.
Serves 8.
