Ceviche Tostadas
Related Product
Flour Tortillas
Ingredients
4 Mission Mexican Flour Tortillas
750g fleshy fish - sea bass, red snapper, salmon or tuna steaks, and a mixture of fish will make it more interesting. Make sure the fish is really fresh as this dish is not cooked.
400 ml of fresh lime juice
50 ml olive oil
1 large red onion, finely chopped
1 clove of garlic very finely chopped
1 tin of chopped plum tomatoes or 400 grams of very ripe vine tomatoes, chopped and de-skinned
1 bunch of coriander, crushed.
2 Serrano chillies (Thai chillies) very finely chopped
Green olives (optional)
1 avocado, diced (optional)
Preparation time
30
Serves
Makes 24 mini tostadas
Method
Heat up the oven to Gas Mark 4, 160 C fan assisted oven, 180 C conventional oven.
Using a round cookie cutter, cut the tortillas into small rounds (one tortilla should yield 6 x 5 cm rounds). Place the tortilla rounds directly on the oven shelves and leave to bake for 5 minutes or until very crisp. Remove the rounds and reserve for later in an air tight container.
Place the fish in a glass bowl and add the lime juice. Cover the fish and refrigerate it for 4 hours until the fish has ‘cooked’ in the lime juice. One way to test this is to check that it has changed colour and the texture has gone slightly hard.
Mix in the rest of the ingredients and season with salt and pepper. Taste all the time and season accordingly.
Drain the lime juice from the fish and mix it with the rest of the ingredients.
Assemble the tostadas by putting a spoonful of ceviche on the Mission Mexican tortilla round topped with a slice of avocado. Serve as an aperitif with tequila shots.