Ceviche Tostadas with Cilantro Cream
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6 servings
Ceviche Tostadas with Cilantro Cream
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
For the ceviche:
- 1 pound white fish skinless; examples: halibut, tilapia, whitefish, snapper, bass; cut into 1/2-inch cubes
- 1 white onion small, chopped into 1/4-inch pieces
- 1 1/2 cups lime juice freshly squeezed, from about 12 limes
- 1 jalapeno pepper large, stemmed, seeded and finely chopped
- 1 tomato ripe, fat, cored, seeded, cut into 1/4-inch pieces
- 1/4 cup cilantro leaves loosely packed, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- kosher salt
For the cilantro cream:
- 3 cups cilantro loosely packed leaves
- 1 tablespoon lime juice freshly squeezed
- 1/2 cup mayonnaise
- kosher salt
- black pepper freshly ground
For serving:
- tostada
- 1 avocado halved, pitted, peeled, and sliced
- cilantro chopped
Instructions
- In a large glass or stainless steel bowl, combine fish, chopped onions and lime juice. If the lime juice doesn’t cover the fish, you may need to squeeze in a little more. Cover the bowl and refrigerate until fish reaches the desired doneness (about 1 hour for medium-rare). Pour mixture through a medium-mesh strainer to remove all of the lime juice. Transfer cooked fish and onions back to the bowl and discard lime juice.
- To the fish mixture, add jalapeno, tomato, 1/4 cup cilantro and olive oil, stirring to combine. Add sugar, then season to taste with kosher salt (I added just under 1 teaspoon). Refrigerate until ready to use (no longer than 2 hours).
- Combine cilantro leaves, lime juice and mayonnaise in a food process and puree until smooth. Season to taste with kosher salt and black pepper.
- Spread a thin layer of cilantro cream on each tostada. Top with ceviche, a slice or two of avocado and a scattering of chopped cilantro.
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