The simplicity of the flavours in this ceviche are the key to its appeal. Clean and fresh with just a hint of chilli, the crunchy tostadas provide a nice counterbalance to the delicate fish. Ensure the fish pieces are small so that they cure quickly, or adjust the curing time for larger pieces. Use only fresh fish purchased on the day of serving and ensure you have all the ingredients ready before you cure the fish.
- 350 g fresh white fleshed fish (see Note), cut into 1 cm pieces
- 40–60 ml lime juice
- 1 tsp sea salt
- ¼ cup finely chopped red onion
- ¾ cup finely chopped tomato, seeds removed
- 1 tbsp finely chopped jalapeño chilli, seeds removed
- 2 tbsp finely chopped coriander,
- 1 large ripe avocado, cut into 1 cm pieces
- 24 tostadas (see Note) or salted corn chips
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 5 minutes
Combine the fish, lime juice and salt, and allow to cure 5–10 minutes in the fridge. When the flesh starts to turn opaque you are ready to proceed.
Add the red onion, tomatoes, chilli, coriander and avocado to the bowl and toss gently to combine. Check the seasoning and adjust if necessary.
Spoon onto the tostadas and serve immediately.
• In Mexico red snapper is traditionally used for ceviche but most firm, white fleshed fish will do. Barramundi, blue eye trevella and sea bass are good substitutes. Oily fleshed fish such as tuna and mackeral tend to dominate the delicate flavours of the tomato and avocado.
• Tostadas are deep fried, day-old corn tortillas. To prepare, slice tortillas into 6 triangles and fry in hot oil for 1–2 minutes until lightly golden.