Rockfish Ceviche Tostadas
Photo: Thomas J. Story
At Ceviche House, located about 7 miles from San Diego’s Tuna Harbor Dockside Market, chef Juan Carlos Récamier serves a dozen different ceviches, many of them using fish from the market. This one uses lime juice to “cook” the fish and give it a lively, fresh flavor.
This recipe, and others like it, can be found in the article “Easy Mexican Dinners.”
How to Make It
Step 1
1
In a large, nonreactive bowl, mix fish with lime juice and stir several times. Let sit, stirring often, until mostly opaque, about 15 minutes.
Step 2
2
Add remaining ceviche ingredients and mix well. Season with more lime juice and salt if you like (salt balances the sourness of the lime).
Step 3
3
Spoon ceviche onto tostada shells with a bit of juice, then top each with 3 slices avocado and a grind or two of pepper.
Step 4
4
*To remove pin bones, which run lengthwise along fillet, grasp with tweezers (preferably fish tweezers) and pull out in the same direction that bones are pointed.
Ingredients
Ceviche
1 pound rockfish fillets, bones removed*, cut into 1/2-in. dice with a very sharp knife
About 3/4 cup fresh lime juice (from 6 or 7 limes)
1 large tomato, seeded and cut into 1/2-in. dice (about 1 cup)
1/2 small red onion, cut into 1/2-in. dice (about 3/4 cup)
1 4-in. section of English cucumber, peeled, or 1 1/2 Persian cucumbers, cut into 1/2-in. dice (about 3/4 cup)
2 or 3 serrano chiles, minced
1/2 cup chopped cilantro
About 1 tbsp. kosher salt
To finish
8 (6 in.) tostada shells
1 1/2 to 2 large avocados, sliced lengthwise
1 teaspoon pepper
Directions
Step 1
1
In a large, nonreactive bowl, mix fish with lime juice and stir several times. Let sit, stirring often, until mostly opaque, about 15 minutes.
Step 2
2
Add remaining ceviche ingredients and mix well. Season with more lime juice and salt if you like (salt balances the sourness of the lime).
Step 3
3
Spoon ceviche onto tostada shells with a bit of juice, then top each with 3 slices avocado and a grind or two of pepper.
Step 4
4
*To remove pin bones, which run lengthwise along fillet, grasp with tweezers (preferably fish tweezers) and pull out in the same direction that bones are pointed.
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