Ceviche tostadas by Cool Chile
This ceviche has the sharpness of lime, the smell of the sea, the richness of avocado all on a crispy corn tostada base, that too compliments the flavours. Eat as a antojito (snack) with beer or a margarita.
Makes 6 tostadas (15cm).
1 large / 400g fresh mackerel filleted, boned, pinned and de skinned
(ask your fishmonger to do this, you should end up with approx. 200g of fish)
Juice of 6-7 limes (approx. 200ml)
50g white onion (finely diced)
1 medium tomato (deseeded & finely diced)
2-3 hot skinny green chillies (finely diced)
1 small avocado (cut into 1 cm cubes)
2 sprigs of coriander (chopped)
1/2 tsp of flaky sea salt (or to taste)
6 tostadas
Cut the skinless, fillets of fish into even 1cm cubes, dice the onion small and mix with the fish in a non reactive bowl. Squeeze the lime juice and pour on top of the fish and onions. The pieces of fish should be free floating, allowing the lime juice to ‘cook’ the fish evenly. Cover with cling film and place in the fridge.
After 1/2 hour check the fish to see if it is done. You can tell when you break open a piece of fish and it looks opaque in the middle. If it is not yet done, leave to continue marinate for another 15 mins, check again. When it is done, drain the fish of the lime juice.
Stir in the tomato, green chilli, cubes of avocado, chopped coriander and salt. The mix should be a good balance of colour. Taste for seasoning, it should be bracing, cold but hot from chilli. Salt helps to balance the lime, add to taste. Refrigerate, it needs to sit for minimum of 15mins - 4 hours max.
Divide the mixture onto each tostadas, about 80-85g on each, eat with cold beer, delicious!