Baja Fish Ceviche Tostada
This recipe was developed by Cooking with Cocktail Rings. The original blog post can be read here.
Makes: 6 servings
- 1 pound rockfish, cut into ¼" cubes
- ½ medium red onion, diced
- 2 medium Roma tomatoes, cored and diced
- ½ (packed cup) cilantro, chopped
- ½ cup freshly squeezed lime juice
- ½ cup freshly squeezed orange juice
- Kosher salt, as needed
- Spicy Crema:
- ¼ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon cayenne
- For serving:
- Vegetable oil, as needed, for frying
- 6 (6-inch) corn tortillas
- 1 medium Hass avocado, pitted, peeled and sliced
- 1 medium radish, thinly sliced
- ¼ cup Rio Luna Organic Nacho Sliced Jalapeños
- Handful cilantro leaves
- For the ceviche: Add the fish, onion, tomato, cilantro, lime juice and orange juice to a medium mixing bowl tossing to combine. Season with salt. Cover with plastic wrap and refrigerate until the fish becomes firm and opaque, about 1 hour.
- For the spicy crema: In a small bowl stir together the sour cream, chili powder, cayenne and 2 tablespoon of water until the sauce has thinned and is completely combined. Cover and refrigerate until ready to use.
- For serving: Fill a large cast iron pan or sauté pan with enough vegetable oil to reach ¼-inch up the pan and heat through. Test a corner of one of the corn tortillas, it should bubble when added to the hot oil. Working one at a time, add the tortilla to the hot oil and fry until crispy on both sides, about 1 minute per side. Remove to a paper towel-lined plate and repeat with the remaining tortillas.
Drain the excess liquid from the ceviche. Use a spoon to add a scoop of the ceviche to each of the tostadas and top with slices of avocado, radish, jalapeños and cilantro. Drizzle with the spicy crema and serve immediately.