Ceviche Verde With Tostadas And Avocado Food

CEVICHE VERDE WITH TOSTADAS AND AVOCADO

Steps:

• Dice the fish into 1/4-inch cubes, place in a ceramic or glass bowl and sprinkle with 1 teaspoon kosher salt. Add the lime juice and mix well. Cover with plastic wrap, pressing down so the fish is submerged in the juice. Refrigerate for 30 minutes, or up to an hour for a firmer texture.
• Drain the fish in a colander and return it to the mixing bowl. Add the onion, scallions, tomatillos and half the chiles. Add a good pinch of salt and mix well. Taste and add more chopped chiles if necessary. Stir in the cilantro and add a squeeze of lime.
• Line 4 to 6 individual plates with lettuce leaves. Center a tostada or several large tortilla chips on each plate and spoon the ceviche mixture on top.
• Surround with lightly salted avocado slices, then add radishes and lime wedges.

CEVICHE TOSTADAS

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.

CEVICHE TOSTADAS

Steps:

• Combine first 5 ingredients in large glass bowl. Add shrimp; toss to evenly coat. Refrigerate 20 min.
• Mash avocado with cream cheese in small bowl; spread onto tostada shells.
• Drain shrimp mixture; spoon onto tostada shells. Sprinkle with shredded cheese.

CEVICHE TOSTADA

Steps:

• Transfer all ingredients (except salt) into a gallon storage/freezer bag and toss.
• Refrigerate the mixture overnight,
• Drain excess liquid, add salt, then serve over Tostadas.
• *Cod & Halibut work well and can be substituted for shrimp. I enjoy a blend with Squid, Baby Octopus, & Shrimp.

CEVICHE VERDE

Steps:

• Chop fish into 1/2" cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.
• Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.
• Serve over tostadas or with tortilla chips for dipping.

CEVICHE VERDE

Steps:

• Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container.
• Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour.
• Meanwhile, combine ingredients for sauce with 1 cup water in a blender until smooth, adding more sugar to taste if necessary. Drain the fish and place in a medium mixing bowl. Discard the marinade.
• Pour the basil sauce over the ceviche.
• Stir in olives, onion, olive oil and lime juice.
• Taste and add salt and more lime juice if necessary.
• Let stand at room temperature for about 30 minutes, but not longer than 1 hour.
• Divide ceviche among cocktail glasses or serving bowls.
• Top with avocado slices and serve with tortilla chips.