Ceviche Tostadas
Chef Connie
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
Mexican
Author:
Chef Connie
Servings
6-8
Prep Time
30 minutes
Cook Time
20 minutes
Hey everyone, Chef Jason here! Dive into refreshing flavors with my Ceviche Tostadas. 🐟🍅🥑 We’ll start by marinating fresh fish in citrus juices, then mixing it with ripe tomatoes, creamy avocado, and zesty cilantro. Spoon this vibrant mixture onto crispy tostada shells for a delightful crunch. Garnish with a squeeze of lime and a sprinkle of S&P Seasoning for a dish that’s light, flavorful, and perfect for summer gatherings. Enjoy! 🌮🍋🌿
Ingredients
- 8 corn tortillas
- ¼ cup canola oil
- ½ pound halibut
- 1 red onion
- 2 habanero peppers
- 1 cup lime juice
- 1 bunch cilantro
- 1 avocado
- 2 garlic cloves
- 1 bag corn nuts
-
S&P Seasoning, to taste
-
Your favorite hot sauce!!!! (optional)
- Cutting board
- Medium size mixing bowl
- (glass is preferred)
- Sheet tray with a rack or
- two sheet trays
- Pastry brush (optional)
- Large spoon
- Zester or microplane
MISE EN PLACE🔪
Directions
PREP🥒
10 minutes before cooking: please preheat your oven to 350F.
Lay the tortillas on a sheet tray and brush with canola oil. Season with S&P Seasoning, then weigh with a rack or second sheet tray so the tortilla doesn’t curl while cooking. Bake until golden brown and crunchy, about for 10-15 minutes.
- Meanwhile, dice the fish into bite-size or smaller pieces–you want them to be small so they don’t fall off the tortilla when you’re eating.
- Slice the onion. Mince the chili peppers. Set aside a few leaves of cilantro for garnish, then mince both the leaves and stems.
Combine the fish, onion, minced cilantro, and chili peppers in a glass bowl. Add the lime juice–leaving a splash for your avocado–and a good pinch of S&P Seasoning and stir to combine. Cover and let refrigerate for 10 minutes.
While the fish is marinating, slice the avocado and season with S&P Seasoning and remaining lime juice. Grate on the garlic.
To Assemble
Let's build these beauties!! Lay a few slices of seasoned avocado on each tostada, place two spoonfuls of ceviche, garnish with a leaf of cilantro, corn nuts, and a dash of your favorite hot sauce. Enjoy!!!