Photograph of the finished Tostada de ceviche

Mexico · Bánh ngô giòn gỏi cá Tostada de ceviche

Tostada de ceviche

35 min Hands-on time + 40 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 15.5 oz
  • Photograph of Lime Lime 12
  • Photograph of Tortilla Tortilla 12
  • Photograph of Tomato Tomato 4
  • Photograph of Shallots Shallots 1.2
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Habaneros Habaneros 1.2
  • Photograph of Avocado Avocado 1.2
  • Photograph of Oil Oil ¾ cup

Method

  1. 1 Use only very fresh fish fillets, cut them into 1 cm cubes, then toss with salt and rinse with cold water.
  2. 2 Soak the fish in enough lemon juice to completely submerge it for 40 minutes in the refrigerator until the flesh turns completely opaque white; the lemon acid is the only thing that cooks the fish in this dish.
  3. 3 Squeeze out excess lemon juice, then mix in the finely chopped tomatoes, red onion, and habanero peppers.
  4. 4 Fry flat tortillas for 90 seconds on each side until crispy, then drain on a rack.
  5. 5 Scoop the fish salad onto the bread, arrange the avocado and cilantro on top, and eat within 5 minutes before the bread absorbs the liquid.

With an appliance

  • Air fryer 33 min

    Replace step 4: spray oil on both sides of the tortilla and flatten with a rack, air fry at 190 degrees for 7 minutes, flip at the 4th minute; the fish salad in steps 1 to 3 and the arrangement in step 5 remain the same.

Start cooking