Ceviche Tostadas

• Serves 10

• Preparation time:

• Cooking time:

Ingredients

Ceviche Tostadas
500 grams sashimi quality skinless white fish – such as Kingfish or Snapper
1.5 cups Freshly squeezed lime juice
1 Red Onion
1 Fresh Green Jalapeno
30 grams green olives
1 large ripe round Tomato
10 grams Fresh Coriander
Salt
10 Tostadas (can be bought online)
Salsa Macha

Salsa Macha
50 grams dried Chipotle Chiles
30 grams Chile de Arbol
2.5 cups Olive oil
1/3 cup raw Unsalted Peanuts
4 Garlic cloves
2 Tablespoons sesame seeds
1 Teaspoon salt
1 Tablespoon Brown sugar
3 Tablespoons distilled vinegar

Method

Cut the fish into small 1 cm cubes.

Finely dice the onion.

Combine the fish, onion and lime juice in a glass bowl. The fish cubes should float freely in the juice (they should be “swimming”). If they don’t, add more juice.

Cover and refrigerate until done. Depending on the fish and your liking this takes about 3-4 hours. If you want it medium / rare, 30 to 60 minutes will be enough.

Drain the juice, and return the fish to the fridge.

Prepare the Salsa Macha

Add the oil to a pan and heat this up until warm, but not smoking hot.

Add the garlic cloves and stir them for 1 minute.

Add the Chipotle, Chile de Arbol and peanuts and stir fry for 2 minutes.

Add the sesame seeds and stir for 1 minute.

Pour the ingredients in a blender jar and let cool down for at least 10 minutes.

Add the salt, sugar and vinegar and blend the salsa. Start slow and build up to a high speed smooth. The salsa can be kept in the fridge for 2 days.

Prepare the Tostadas

Blend the jalapeno with the olives until finely chopped.

Dice the tomato and finely chop the coriander leaf.

Combine the fish, blended jalapenos, tomatoes and coriander in the bowl.

Place your awesome Ceviche on the Tostada.

Drizzle some of the Salsa Macha on top.

Notes