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Ingredients:
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1 pound very fresh boneless, skinless ocean fish fillets (like tuna, marlin, snapper or salmon) cut in 1/4-inch dice
1 cup fresh lime juice
1-1/4 cups seeded and chopped tomato
1/2 cup sliced pitted green olives (preferably manzanillo)
3 tablespoons chopped cilantro leaves
2 tablespoons finely chopped and seeded Serrano chiles
1/2 cup finely chopped onion
2 to 3 tablespoons olive oil
3/4 teaspoon salt
1 tablespoon sugar (optional)
1 large (about 8 ounces) ripe avocado from Mexico, halved, pitted, peeled and diced
24 large flat tortilla chips (preferably housemade)
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Preparation:
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1. In a bowl, combine fish and lime juice. Cover and refrigerate up to 6 hours until fish is no longer pink (raw looking) when broken apart. Drain in a colander, pressing gently to remove excess lime juice (can be refrigerated for up to 18 hours at this point).
2. To make Tomato-Serrano Salsa: In a bowl, combine tomato, olives, cilantro and chiles. Place onion in a strainer; rinse under cold water and add to tomato mixture.
3. To finish the ceviche: Just before serving, mix drained fish with Tomato-Serrano Salsa and the olive oil. Taste and season with salt and sugar (if needed). Stir in diced avocado.
4. To plate: Spoon a generous tablespoon of the fish mixture on each tortilla chip; top each with a cilantro leaf, if desired. Arrange Ceviche-Avocado Tostaditas on serving plates or a platter.
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Serves: 24
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Cook Time:
5 min. if making chips + chill up to 18 hours
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Prep Time:
25 min. + 6 hrs marinating
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Suggestions:
Ripe Hass avocados are almost black and slightly soft when gently pressed. Look for "Mexico" in the sticker for the authentic flavor!
Tangy Grilled Fish Tostaditas: Substitute grilled flaky fish such as snapper, mahimahi or sea bass. Break fish into small chunks and mix with Tomato-Serrano Salsa, 2 to 3 tablespoons fresh lime juice and salt to taste. Assemble tostaditas as directed above.
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