Ceviche Tostadas
Ceviche Tostadas
AuthorJulie
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.
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.
