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

¼

cup

lime juice                             

 

 

65

ml

¼

cup

water                                  

 

 

65

ml

¾

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 ½ teaspoon salt in a glass bowl.
Soak the fish in this mixture for 5 hours, refrigerated, stirring occasionally.
Heat ½ 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 ¼ 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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