This ceviche tostada is the perfect combination of citrus, spicy chili, and fresh seafood. This recipe was inspired by street food sold in the coastal city of Ensenada.
For ceviche: For 8-10 people
- 450 g halibut or similar fish, boneless, skin removed and cut into 1/2 cm cubes
- 450 g medium shrimp, peeled and cut into 1/2 cm cubes.
- 1 cup fresh lemon juice
- 1/3 cup finely chopped cilantro
- 2 tomatoes, seeded and finely chopped
- 1 medium carrot, finely chopped
- 1 jalapeño, stem and seeds removed, finely chopped
- 1/2 small red onion, chopped
- Salt and freshly ground black pepper (to taste)
For sauce and garnishing:
- 3 cups coriander leaves
- 1 tablespoon fresh lemon juice
- 1/2 cup prepared mayonnaise
- Salt and freshly ground black pepper (to taste)
- 12 corn tortillas
- 1 avocado, halved, seeded, peeled and sliced
- canola oil for frying
Preparation:
How to make ceviche: Combine halibut, shrimp, and juice in a large bowl. Macerate for 20 minutes. Discard all but 1/2 cup of juice. Add the remaining ingredients, season with salt and pepper, and mix gently. Refrigerate for 20 minutes.
Make the sauce: Add cilantro, lemon juice, salt, and pepper to the bowl of a food processor. Pulse until finely chopped. Add mayonnaise and puree until smooth. Refrigerate until ready to eat.
Pour canola oil into the pot to a depth of 4cm. Heat over medium-high heat. Fry the tortillas in batches until crispy, about 1 minute each. Drain on kitchen paper and season with salt.
To serve, spread a thin layer of cilantro mayonnaise on crispy corn tortillas. Cover with seafood ceviche mix and garnish with avocado.
