CEVICHE TOSTADAS RECIPES

Name: Ceviche Tostadas
Total time: 6 h 30 min
Yield: 8 tostadas
Cuisine: mexican
Ingredients: 8 5 1/2-inch extra-thin corn tortillas, or prepared tostada shells; Vegetable oil for frying; 1 pound orange roughy, red snapper or other fish fillet; 1 1/4 cups Key lime juice, or 1 cup lime juice and 1/4 cup lemon juice; 1 tablespoon salt; 1/2 teaspoon dried oregano; 2 heaping tablespoons cilantro, coarsely chopped; 1/4 red onion, thinly sliced; 1 medium tomato, diced; Freshly ground black pepper to taste; Hot sauce (optional)

CEVICHE TOSTADAS RECIPE - NYT COOKING

Ceviche Tostadas Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 6 hours 30 minutes

Yield 8 tostadas

Number Of Ingredients 11

Ingredients

8 5 1/2-inch extra-thin corn tortillas, or prepared tostada shells
Vegetable oil for frying
1 pound orange roughy, red snapper or other fish fillet
1 1/4 cups Key lime juice, or 1 cup lime juice and 1/4 cup lemon juice
1 tablespoon salt
1/2 teaspoon dried oregano
2 heaping tablespoons cilantro, coarsely chopped
1/4 red onion, thinly sliced
1 medium tomato, diced
Freshly ground black pepper to taste
Hot sauce (optional)

Steps:

To make tostada shells, lay tortillas in a single layer on a counter and cover with a dry towel for about 30 minutes. Heat oil to 1-inch depth in a large skillet to 380 degrees. Fry one at a time until golden, about 30 seconds per side. Drain on paper towels.
Cut fish into half-inch dice. Marinate in lime juice and salt to cover for 1 to 6 hours. Drain fish, mix with remaining ingredients and serve on the crisped tortillas with lime wedges, or use as a dip with tortilla chips.

Nutrition Facts : @context http//schema.org, Calories 450, UnsaturatedFatContent 28 grams, CarbohydrateContent 29 grams, FatContent 33 grams, FiberContent 3 grams, ProteinContent 12 grams, SaturatedFatContent 4 grams, SodiumContent 428 milligrams, SugarContent 1 gram, TransFatContent 0 grams

ROCKFISH CEVICHE TOSTADAS RECIPE | MYRECIPES

Rockfish Ceviche Tostadas Recipe | MyRecipes image

At Ceviche House, located about 7 miles from San Diego's Tuna Harbor Dockside Market, chef Juan Carlos Récamier serves a dozen different ceviches, many of them using fish from the market. This one uses lime juice to "cook" the fish and give it a lively, fresh flavor.

Provided by Juan Carlos Récamier

Total Time 50 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

Ceviche
1 pound rockfish fillets, bones removed*, cut into 1/2-in. dice with a very sharp knife
About 3/4 cup fresh lime juice (from 6 or 7 limes)
1 large tomato, seeded and cut into 1/2-in. dice (about 1 cup)
½ small red onion, cut into 1/2-in. dice (about 3/4 cup)
1 4-in. section of English cucumber, peeled, or 1 1/2 Persian cucumbers, cut into 1/2-in. dice (about 3/4 cup)
2 or 3 serrano chiles, minced
½ cup chopped cilantro
About 1 tbsp. kosher salt
To finish
8 (6 in.) tostada shells
1?½ to 2 large avocados, sliced lengthwise
1 teaspoon pepper

Steps:

In a large, nonreactive bowl, mix fish with lime juice and stir several times. Let sit, stirring often, until mostly opaque, about 15 minutes.
Add remaining ceviche ingredients and mix well. Season with more lime juice and salt if you like (salt balances the sourness of the lime).
Spoon ceviche onto tostada shells with a bit of juice, then top each with 3 slices avocado and a grind or two of pepper.
*To remove pin bones, which run lengthwise along fillet, grasp with tweezers (preferably fish tweezers) and pull out in the same direction that bones are pointed.

Nutrition Facts : Calories 403 calories, CarbohydrateContent 34 g, CholesterolContent 40 mg, FatContent 20 g, FiberContent 7.3 g, ProteinContent 26 g, SaturatedFatContent 3.1 g, SodiumContent 1398 mg

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