CEVICHE TOSTADAS RECIPES

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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

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

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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