Ceviche Tostadas with Ensenada Ceviche
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Servings
6 servings
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Calories
353 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Mexican
Ceviche Tostadas with Ensenada Ceviche
Description
This recipe prepares Ensenada-style ceviche by finely chopping raw white fish and marinating it in lime juice with minced onion, serrano chilies, yellow or orange bell peppers, dried oregano, diced Roma tomatoes, and chopped cilantro. The lime juice effectively "cooks" the fish through acid infusion, resulting in a tender, citrusy seafood mixture with a balance of heat and freshness from the peppers and herbs.
Alongside the ceviche, a guacamole is made using mashed avocado blended with minced white onion, serrano pepper, lime juice, and optional cilantro. The guacamole provides a creamy, mild counterpart to the tangy, spiced ceviche.
The corn tortillas are toasted or fried to a crisp, providing a sturdy and crunchy base for piling the ceviche and guacamole. Assembly involves layering these components for a bite that contrasts textures and delivers multiple fresh, bright flavors with hints of spiciness.
A note in the original recipe advises caution in selecting fish types, emphasizing safe handling to make ceviche. The dish is ideal as a light, refreshing appetizer or snack.
Ingredients
CEVICHE
- 1 1/2 pounds dorado fish or other fish, skinless, boneless
- salt
- 1 cup lime juice
- 1 white onion minced, medium
- 1 to 4 serrano chile minced
- 1 yellow bell pepper diced small, or orange bell pepper
- 1 teaspoon oregano optional, dried, Mexican
- 4 to 6 Roma tomato diced small
- 1/2 cup cilantro or more if you want, chopped
- radish for garnish, sliced
GUACAMOLE
- salt
- 1/4 cup onion white, minced
- 1 Serrano pepper minced
- 3 tablespoons lime juice
- 2 tablespoons cilantro optional, minced
- 2 avocado
TOSTADAS
- 12 to 18 corn tortillas
Instructions
- To make the ceviche, chop the fish small, or run it through a meat grinder with a coarse die, about 6.5 mm if you have a choice. Put it in a bowl and mix in the lime juice, Mexican oregano, minced onion, bell pepper and serranos. Sprinkle some salt over everything and set this in the fridge for at least 30 minutes.
- Meanwhile, make the guacamole. If you have a molcajete, a basalt mortar and pestle, use that. If not, use a regular mortar and pestle. If you don't have that, use a food processor. Start by adding the onion and serrano and some salt. Pound or grind that together into a paste. Add the lime juice and cilantro and grind that in, then pound and grind in the avocado. Adjust the seasoning with salt and lime if needed. If you only have a food processor, toss everything in at once.
- After you've done that, toast or fry the tortillas to make tostadas. If they are stale, you can toast them on a comal or griddle until they are crispy, turning them from time to time. You want to do this over high heat. You can also fry them in a little vegetable oil or lard. Get the oil hot, about 350°F, and fry the tortillas, turning them a few times, until the bubbles die down, about 5 minutes. Use tongs to press down any spots that balloon up.
- If your tortillas are not stale, the best way to make tostadas is to set them directly over a gas burner or charcoal grill that's hot but not blazing. Turn them frequently until they are crispy. Some spots may catch fire. Blow them out.
- When you are getting ready to serve, mix the tomatoes and cilantro into the ceviche.
- To finish, spread some guacamole on the tostadas, top with the ceviche -- drain it with a slotted spoon -- and garnish with the radishes.
Notes
- Choose fresh, sushi-grade or safe-to-eat fish suitable for raw preparations to ensure safety.
- Marinate the fish in lime juice for at least 30 minutes to properly cure it.
- Toast or fry tortillas until crisp before assembling to hold the moist ceviche topping.
- Adjust serrano peppers to desired spice level in both ceviche and guacamole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 83mg | 28% |
| Sodium | 134mg | 6% |
| Potassium | 1144mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 1416IU | 28% |
| Vitamin C | 55mg | 61% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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