Jason's Cooking Club
Ceviche Tostadas
“The fish needs to be cut into small, even pieces so the lime can cure it evenly.”
Ingredients
produce
- 1 red onion
- 2 habanero peppers
- 240 ml lime juice
- 1 bunch cilantro
- 1 avocado
- 2 garlic cloves
pantry
- 8 corn tortillas
- 60 ml canola oil
- 225 g halibut
- 1 bag corn nuts
- Kosher salt, to
- taste
- Your favorite
- hot sauce!!!!
- (optional)
Method
- 0110 minutes before cooking: please preheat your oven to 350F.*
- 02Lay the tortillas on a sheet tray and brush with canola oil. Season with salt, then weigh with a rack or second sheet tray so the tortilla doesn’t curl while cooking. Bake until golden brown and crunchy, about for 10-15 minutes.
- 03Meanwhile, dice the fish into bite-size or smaller pieces–you want them to be small so they don’t fall off the tortilla when you’re eating.
- 04Slice the onion. Mince the chili peppers. Set aside a few leaves of cilantro for garnish, then mince both the leaves and stems.
- 05Combine the fish, onion, minced cilantro, and chili peppers in a glass bowl. Add the lime juice–leaving a splash for your avocado–and a good pinch of salt and stir to combine. Cover and let refrigerate for 10 minutes.
- 06While the fish is marinating, slice the avocado and season with salt and remaining lime juice. Grate on the garlic.
- 07To Assemble
- 08Let's build these beauties!! Lay a few slices of seasoned avocado on each tostada, place two spoonfuls of ceviche, garnish with a leaf of cilantro, corn nuts, and a dash of your favorite hot sauce. Enjoy!!!
you'll needCutting boardMedium size mixing bowl(glass is preferred)Sheet tray with a rack ortwo sheet traysPastry brush (optional)Large spoonZester or microplane
notes — what you'd change next time
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MEXICAN · 45 MIN HANDS-ON · EASY
Ceviche Tostadas
The fish needs to be cut into small, even pieces so the lime can cure it evenly.
— JASON MCKINNEY
J
Jason McKinney
taught live
not yet rated
method — 8 steps
- 0110 minutes before cooking: please preheat your oven to 350F.*
- 02Lay the tortillas on a sheet tray and brush with canola oil. Season with salt, then weigh with a rack or second sheet tray so the tortilla doesn’t curl while cooking. Bake until golden brown and crunchy, about for 10-15 minutes.
- 03Meanwhile, dice the fish into bite-size or smaller pieces–you want them to be small so they don’t fall off the tortilla when you’re eating.
- 04Slice the onion. Mince the chili peppers. Set aside a few leaves of cilantro for garnish, then mince both the leaves and stems.
- 05Combine the fish, onion, minced cilantro, and chili peppers in a glass bowl. Add the lime juice–leaving a splash for your avocado–and a good pinch of salt and stir to combine. Cover and let refrigerate for 10 minutes.
- 06While the fish is marinating, slice the avocado and season with salt and remaining lime juice. Grate on the garlic.
- 07To Assemble
- 08Let's build these beauties!! Lay a few slices of seasoned avocado on each tostada, place two spoonfuls of ceviche, garnish with a leaf of cilantro, corn nuts, and a dash of your favorite hot sauce. Enjoy!!!
✦ mise en place
the tools you'll need✦
Cutting board
✦
Medium size mixing bowl
✦
(glass is preferred)
✦
Sheet tray with a rack or
✦
two sheet trays
✦
Pastry brush (optional)
✦
Large spoon
✦
Zester or microplane
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