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Ceviche Tostadas

Yields1 Serving

Ceviche tostadas

 Corn tortillas
 Canola oil, for cooking
 1 lb fresh fish, such as halibut, diced into about ½-inch pieces
 2 ripe Roma tomatoes, diced
 1/2 cup chopped cilantro
 1 small red birds’ eye chili, seeded and minced (optional)
 1/2 cup fresh lime juice
 salt to taste
 salsa verde
 diced avocado
 julienned radishes
 fresh cilantro
 lime wedges

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.