Tostadas de Ceviche

Tostadas de Ceviche

Serves 6  

Source: Cindy Cartmill Mexico

Plan ahead on this one, as you will need about 5 hours to marinate the fish.  The lime juice “cooks” the fish so you do not need to cook it with heat.

Ceviche

cup

lime juice                             

 

 

65

ml

cup

water                                  

 

 

65

ml

tsp

salt                                     

 

 

4

ml

8

oz

mackerel fillets, finely chopped     

 

 

225

grams

 

 

(or any salt water fish such as striped bass, grouper, halibut or fluke)

 

Tostadas

 

 

oil for frying

 

 

 

 

8

 

corn tortillas

 

 

 

 

Guacamole

2

 

avocados, peeled and pitted

16

oz

450

grams

1

Tbs

cream                                        

 

 

15

ml

1

Tbs

milk                                         

 

 

15

ml

Garnish

4

 

chiles serranos, thinly sliced

 

 

 

 

4

 

green (spring) onions, thinly sliced

 

 

 

 

Combine the lime juice, water and teaspoon salt in a glass bowl.
Soak the fish in this mixture for 5 hours, refrigerated, stirring occasionally.
Heat in [1 cm] oil in a small skillet and fry the tortillas until they are golden brown - about 2 minutes.

Mash the avocados and add the cream, milk and teaspoon salt.

Drain the fish and pat dry.
On each tortilla, spread a little of the avocado, then some of the fish.

Garnish with chile and green onion.

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