Prep Time
15
Cook Time
15 (fish is cured in lime juice)
Serves
6
Tostada de Ceviche
Erick Espana @theerickespanaIngredients
Ceviche
1/4 lb white fish fillet (orange roughy or sea bass), diced small
1/4 cup lime juice, for the cure
2 tbsp cucumber, diced
1/2 serrano chile, minced
1 tbsp cilantro, chopped
1/2 avocado, diced
to taste salt
Beet-Yogurt Crema
1/4 cup plain Greek yogurt
2 tbsp roasted beet, pureed
1 tsp lime juice, pinch salt
To Build
3 Mi Rancho Organic Corn Tostadas
Instructions
Cut the fish into small, even cubes so it cures at the same rate throughout.
Toss the fish with the lime juice in a non-reactive bowl. Refrigerate about 15 minutes, stirring once halfway, until the fish turns opaque and firms up.
Drain off most of the lime juice, keeping a spoonful for moisture.
Fold in the cucumber, serrano, cilantro, and avocado. Season with salt and adjust the chile heat to taste.
Blend the Greek yogurt, roasted beet, lime juice, and a pinch of salt until completely smooth and vividly pink.
Spoon the ceviche onto each tostada, right before serving so they stay crisp, and finish with a drizzle or dollop of beet-yogurt crema.