Ceviche Tostadas

Photo: Shawnna and Davide Busetti

Ingredients

2 pounds very fresh white fish, such as tilapia or red snapper

6 tomatoes, diced

1/2 bunch of cilantro, finely chopped

1/4 of an onion, chopped

8 ounces juice of about limes, or about 6. lemon or lime juice

3 serrano chiles, stemmed and chopped

3 tablespoons olive oil

salt to taste

Tostadas or tortilla chips to serve as accompaniment

Preparation

First you need to cut the fish into small pieces, like a centimeter dice. Put it all in the bottom of a large bowl. Next squeeze the juice from the limes (or lemon). Pour the juice over the fish and stir well. The juice should cover the fish, if it doesn't, then add more.

Next add the tomato, onion, cilantro, serrano chiles, olive oil, and some salt to the bowl. Stir well. Your ceviche is now prepared, it just needs time to marinate. I recommend making it a day ahead of time, because I like the flavor of the end result better. If you must make and serve it on the same day, just be sure it is refrigerated at least 4 hours before serving.

To serve the ceviche, place it in a serving bowl with tostadas or tortilla chips on the side. You can spoon the ceviche on the tostadas, or dip the chips if you prefer. If you want, wedges of avocado make a nice garnish. Your ceviche will be chilled, fresh, and delicious. You can enjoy it with a glass of white wine, but my personal faves would be a Cadillac margarita, or an icy cold beer. Buen Provecho!

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About

Imagine yourself eating outdoors with a beer or margarita in hand, an ultra chilled dish of ceviche in front of you, tortilla chips on the side. With the hot days of summer upon us, ceviche is the perfect appetizer or even main course on a warm evening. No cooking required, and it's all make ahead. Ceviche is a seafood dish, consisting of raw seafood which marinates in citrus juice, usually lemon or lime. Most people believe that ceviche originates from Central or South America. Many countries and regions have their own special version. This particular recipe is similar to one that I have enjoyed in Mexico. In Mexico, ceviche would most commonly be made with red snapper. I think it's best with a nice white fish, use whatever is the freshest that you have available. In my opinion, tilapia works great. The fish should marinate at least 4 hours before serving, but your best bet is to make it a day ahead. This way, the flavors are will blended, and you are sure that your fish has the texture you want, and is safe to eat. If you have a chopper, it's the way to go for this recipe, but if not, or you prefer to chop by hand, go for it!