Mexican Ceviche

This is a Mexican variant of ceviche that is served on toasted corn tortilla, called tostada, avocado, pickled red onion and a salsa.

For the salsa I mixed toasted habanero chili, onion, garlic and tomato, orange juice, lime juice, koriander, salt.

For the tostada I made small corn tortilla and then brushed them with some olive oil and put on some salt. I lay them on a rack and then toasted them in a oven until they were dry and had a good colour. When I took them out of the oven I sprinkled them with some lime juice.

You will need

  • Fish cut into bite size. I used cod.
  • Orange juice.
  • Lime juice.
  • Vineger.
  • Salt.
  • Oregano.
  • Fresh onion. Chopped.
  • Tomatoes. Chopped.
  • Habanero without the seeds. Finely chopped.
  • Olive oil.
  • Koriander.

Do like this

  1. Mix the orange juice, lime juice vinegar and salt. Put the fish in the marinade.
  2. Let the fish marinade until it’s almost ready. I liked mine quite raw in the middle so I let is sit for one hour.
  3. Add the onion and let it marinate for half an hour.
  4. Add the rest of the ingredients and let it marinate for yet another half hour.
  5. Serve the ceviche on tostada and top with avocado, pickled onion and salsa.

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