Kosher Tuna Seviche Tostadas

The gorgeous Mexican coastline yields an abundance of fish, which yields an abundant number of ways to prepare it! Seviche “cooks” or pickles the fish with the acidity from the lime juice.  

The freshness of the fish is vital. If you had tuna in mind for your menu but the snapper or grouper is fresher, swap out the fish. Store the fish on ice packs in your fridge until ready to use. And ask the fishmonger cut the fish for you, it will make preparation of this dish a breeze.

Bring out a pitcher of margaritas and you have a fabulous no-cook new way to start your meal.


Ingredients
1
pound
very fresh raw tuna or red snapper, skin removed, cut into 1/2-inch cubes
1/2
small red onion, peeled, cut into 1/2-inch dice
1 1/4
cups
fresh lime juice, from about 10 limes
3
tablespoons
extra virgin olive oil, divided
1
firm beefsteak tomato, seeded and cut into 1/2-inch dice
1/2
English hot house cucumber, not peeled, seeded, cut into 1/2-inch dice
1/2
small jalapeno, finely minced
2
tablespoons
finely chopped cilantro
1/4
teaspoon
fine sea salt
1/4
teaspoon
freshly ground black pepper
1
ripe avocado, peeled, pitted, and cut into 1/2-inch dice
*
tortilla chips
Directions
Place the cubed fish and onion into a nonreactive glass or ceramic container just large enough to hold it. Pour in lime juice and 1 tablespoon olive oil; stir. Cover with plastic wrap; refrigerate for 30 minutes.
Meanwhile, in a medium bowl, mix the tomato, cucumber, jalapeño, cilantro, salt, pepper, and remaining 2 tablespoons oil. Toss together to blend flavors.
When the fish is ready, gently squeeze the fish and onion a handful at a time to drain off the lime juice; add fish and onion to the bowl, discarding the lime juice. Stir. The dish can be held at this point for up to 2 hours, covered, in the refrigerator. When ready to serve, add in the avocado. Serve napoleon-style layered on the tortilla chips.

The base number of servings for this recipe is 8
OK

Categories 

Fish

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