Zesty Ceviche Tostadas: A Refreshing Mexican Delight
45
min
374
Calories
16g
Fats
21g
Carbs
34g
Protein
Experience the vibrant flavors of Mexico with this easy-to-make Ceviche Tostadas recipe. With succulent fish marinated in tangy lime juice, complemented by crisp vegetables and served on crunchy tostadas, it's a dish that promises a delightful mix of textures and flavors.
Ingredients:
Step 1: Preparing the Fish
Begin your ceviche journey by dicing 2 pounds of firm white fish fillets into small, bite-sized pieces. The precise cut ensures that the fish will marinate and 'cook' evenly in the lime juice, bringing out the delicate flavors. Place the fish in a large bowl, ready for the next step.
Pro Tip: Use a sharp knife for an easier and safer cutting experience.
Step 2: Marinating the Fish
Pour 1 cup of lime juice over the diced fish, ensuring every piece is submerged in this citrus bath. The acidity of the lime juice will start the marinating process, effectively 'cooking' the fish without heat. This step is crucial as it imbues the fish with a tangy flavor while tenderizing it.
Pro Tip: Make sure the fish is completely covered with lime juice for even marination.
Step 3: Adding the Veggies
Mix in 1 large diced tomato, 1 finely chopped medium onion, 1/4 cup chopped cilantro, 2 finely chopped Serrano chiles, 2 tablespoons olive oil, and salt to taste into the bowl with the fish. Stir well to combine all flavors. The mixture should marinate in the refrigerator for at least 4 hours, preferably overnight, allowing all the flavors to meld beautifully together.
Pro Tip: Taste the mixture and adjust salt as needed after the marination period.
Step 4: Serving the Ceviche
To serve, spoon the marinated ceviche onto crispy tostadas or alongside tortilla chips. Garnish with fresh slices of avocado for a creamy texture contrast. This dish is perfect for a refreshing summer meal or as a delightful appetizer for gatherings. Pair with a cold glass of white wine, a tangy margarita, or a crisp beer for the ultimate experience.
Pro Tip: Use sturdy tostadas or chips to hold the weight of the ceviche without breaking.
