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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