Simple "Minced" Ceviche for Tostadas
Ceviche "Picado" para tostadas
About 3 1/2 cups, enough for 10 to 12 5-inch tostadas
From Season 8 Mexico - One Plate at a Time
1 pound “sashimi-quality” skinless meaty ocean fish fillet (many fish work well here, but halibut or bass always reliable)
1/3 to 1/2 cup fresh lime juice
1 medium-large red-ripe tomato, seeded and finely chopped
1 small carrot, peeled and shredded
Fresh hot green chiles to taste (usually 1 to 2 serrano or 1 jalapeno chiles), stemmed, seeded and finely chopped
1/4 cup chopped fresh cilantro, plus leaves for garnish if you wish
10 – 12 5-inch tostadas
Ripe avocado for garnish, if you wish
1. Mince the fish. Cut the fish into 1-inch cubes and place in the freezer on a parchment-lined baking sheet for a few minutes until firm but not hard. Grind through the coarse disc of a meat grinder. (Alternatively, you can hand-chop the fish, which will take focus and perseverance, or you can chop it in small batches in a food processor, which will result in a slightly less-uniform grind.)
2. Make the ceviche. In a medium bowl, combine the fish, 1/3 cup lime juice, tomato, carrot and green chile. Cover and refrigerate for a few minutes for the flavors to mingle.
3. Serve the ceviche. Taste and season with salt (usually about 1 teaspoon). Stir in a little more lime if the mixture looks dry or could use additional spark. Pile a portion onto each tostada and garnish with cilantro and avocado if you wish.