Sinaloa

Tostadas de ceviche

Name: Tostadas de ceviche
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 400 g very fresh firm white fish fish; Lemon juice, juice of 8 limes; 2 finely diced tomato; 1 small red onion finely diced onion; 1 finely diced cucumber; 1/4 cup chopped coriander leaves (cilantro); 2 serranos minced jalapeño; 1 sliced avocado; 8 tortillas corn tortilla; 2 tsp cooking oil (vegetable oil); 3 tbsp mayonnaise; Red chilli sauce, Mexican hot sauce, to serve; Salt, to taste

Lime cooked fish piled on crisp tostadas. Mexico's beach snack, best eaten with salt on your fingers.

35 minTime

26 gProtein each

mediumSpice

Cooked by lime2 chapters · 1 min read

Make it your way

Grandma's wayLime cured fish on a mayonnaise smeared tostada, Pacific coast style.

The original

438kcalsame

26 gproteinsame

8 gfibresame

35minutessame

Tostadas de ceviche.

Per serving, worked out from the ingredient table.

Ingredients

Fish400 g very fresh firm white fish

Lemon juicejuice of 8 limes

Tomato2, finely diced

Onion1 small red onion, finely diced

Cucumber1, finely diced

Coriander leaves (cilantro)¼ cup, chopped

Jalapeño2 serranos, minced

Avocado1, sliced

Corn tortilla8 tortillas

Cooking oil (vegetable oil)2 tsp

Mayonnaise3 tbsp

Red chilli sauceMexican hot sauce, to serve

Saltto taste

Method

4 steps

1Dice the fish into 1 cm cubes, cover completely with lime juice and salt, and chill for 20 to 30 minutes, stirring once.
2Brush the tortillas lightly with oil and bake at 200°C until crisp and golden, about 10 minutes.
3Drain off most of the lime and fold in the tomato, onion, cucumber, coriander and chilli. Taste for salt.
4Spread each tostada with a little mayonnaise, pile on the ceviche, top with avocado and a few drops of hot sauce.

Serve it like this

Serve tostadas on a big platter with lime wedges, hot sauce and saltine crackers, and eat over the plate. Cold drinks essential.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sinaloa

Tostadas de ceviche

Lime cooked fish piled on crisp tostadas. Mexico's beach snack, best eaten with salt on your fingers.

35 minTime

26 gProtein each

mediumSpice

Cooked by lime2 chapters · 1 min read

Make it your way

Grandma's wayLime cured fish on a mayonnaise smeared tostada, Pacific coast style.

The original

438kcalsame

26 gproteinsame

8 gfibresame

35minutessame

Tostadas de ceviche.

Per serving, worked out from the ingredient table.

Ingredients

Fish400 g very fresh firm white fish

Lemon juicejuice of 8 limes

Tomato2, finely diced

Onion1 small red onion, finely diced

Cucumber1, finely diced

Coriander leaves (cilantro)¼ cup, chopped

Jalapeño2 serranos, minced

Avocado1, sliced

Corn tortilla8 tortillas

Cooking oil (vegetable oil)2 tsp

Mayonnaise3 tbsp

Red chilli sauceMexican hot sauce, to serve

Saltto taste

Method

4 steps

1Dice the fish into 1 cm cubes, cover completely with lime juice and salt, and chill for 20 to 30 minutes, stirring once.
2Brush the tortillas lightly with oil and bake at 200°C until crisp and golden, about 10 minutes.
3Drain off most of the lime and fold in the tomato, onion, cucumber, coriander and chilli. Taste for salt.
4Spread each tostada with a little mayonnaise, pile on the ceviche, top with avocado and a few drops of hot sauce.

Serve it like this

Serve tostadas on a big platter with lime wedges, hot sauce and saltine crackers, and eat over the plate. Cold drinks essential.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tostadas de ceviche

Make it your way

Ingredients

Method

Tostadas de ceviche

Make it your way

Ingredients

Method

Make it a meal