Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from Chef Rick Bayless

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

Ingredients

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
Salt
10 – 12  5-inch tostadas
Ripe avocado for garnish, if you wish

Directions

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.  

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