Step One- Catch Fish.
Step Two- Review my former post on boneless fillets and fillet your fish
Step Three- Cut fish into half inch or quarter inch cubes
Step Four- Blanch fish for two minutes in boiling water (traditionally this is not done, only the acid of the lime juice cooks the fish...call me paranoid but I always blanch my fish to be double sure).
Step Five - Drain and allow fish to cool. Then cover with fresh lime juice.
Step Six - Prepare ingredients. These include chopped tomato, onion, cilantro, and avocado. Spices include cumin powder, chili powder, salt and your favorite hot sauce (to taste).
Step Seven - Mix masa, a little salt, and water, press some fresh tortillas and fry until crispy and golden brown.
Step Nine - Place equal portions of ceviche on each homemade tostada and garnish with a sprig of cilantro and dash of hot sauce.
I ate these for dinner along with a homemade foraged blackberry soda...but more on those tasty beverages later.
I promise you, this is one of the best lunches on a hot day by the beach that anyone could ask for. The ceviche is cold, tostadas are hot, and the combination is incredible!
Give it a try and leave a comment.
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Keep the old ways alive!