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Ceviche Tostados
8 ounces sturdy fish, such as swordfish, shrimp, scallops
1/4 cup plus 1 teaspoon lemon juice
1/4 cup plus 1 teaspoon lime juice
1 teaspoon kosher salt
1/4 cup minced red bell pepper
1 small jalapeno, mined
2 small green onions, thinly sliced
1 avocado, cut into a 1/4-inch dice
24 blue corn tortilla chips
Cilantro leaves for garnish
When the weather turns warm, ceviche is one of our go-to dishes. The citrus juices are refreshing while the fish and vegetables are filling. We sometimes serve it in a bowl with chips on the side as a meal or spoon it onto tortilla chips and serve it as an hors d’oeuvres.
Put the fish on a flat surface and cut away any skin or dark parts. Cut into 1/2-inch dice and put in a bowl. Add 1/4 cup of the lemon juice, 1/4 cup of the lime juice and the salt. Stir to mix well. Refrigerate for at least one hour, stirring once or twice.
Drain the liquid from the fish using a strainer. Return the fish to the bowl and add the remaining 1 teaspoon lemon juice, 1 teaspoon lime juice, red bell pepper, jalapeno and green onions. Stir to mix well. Season with additional salt if needed. Gently stir in the avocado and spoon onto the tortilla chips. Arrange a cilantro leaf on each and serve.
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