Baja Ceviche Tostadas

Name: Baja Ceviche Tostadas
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 1 lb. boneless, skinless halibut (or a similar fish), cut into ¼" cubes; 1 lb. peeled, medium shrimp, cut into ¼" cubes; 1 cup fresh lime juice; 1 ⁄ 3 cup finely chopped cilantro; 2 tomatoes, cored and finely chopped; 1 medium carrot, finely chopped; 1 jalapeño, stemmed, seeded, and finely chopped; 1 ⁄ 2 small red onion, finely chopped; Kosher salt and freshly ground black pepper, to taste; 3 cups cilantro leaves; 1 tbsp. fresh lime juice; 1 ⁄ 2 cup prepared mayonnaise; Kosher salt and freshly ground black pepper, to taste; 12 (6-inch) corn tortillas; 1 avocado, halved, pitted, peeled, and sliced; Canola oil, for frying

Serves
serves 8-10

ANNA STOCKWELL

Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas executive chef Mike Minor.

Ingredients

For the Cerviche

1 lb. boneless, skinless halibut (or a similar fish), cut into ¼" cubes
1 lb. peeled, medium shrimp, cut into ¼" cubes
1 cup fresh lime juice
¹⁄₃ cup finely chopped cilantro
2 tomatoes, cored and finely chopped
1 medium carrot, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
¹⁄₂ small red onion, finely chopped
Kosher salt and freshly ground black pepper, to taste

For the Sauce and Serving

3 cups cilantro leaves
1 tbsp. fresh lime juice
¹⁄₂ cup prepared mayonnaise
Kosher salt and freshly ground black pepper, to taste
12 (6-inch) corn tortillas
1 avocado, halved, pitted, peeled, and sliced
Canola oil, for frying

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Instructions

Step 1

Make the ceviche: In a large bowl, combine halibut, shrimp, and juice. Allow to marinate for 20 minutes. Drain and discard all but ½ cup juice. Add remaining ingredients, season to taste with salt and pepper, and stir gently to combine. Refrigerate for 20 minutes.

Step 2

Make the sauce: In the bowl of a food processor, pulse cilantro, lime juice, salt, and pepper until finely chopped. Add mayonnaise and puree until smooth; chill until ready to serve.

Step 3

Pour canola oil to a depth of 2 inches in a 6-qt. saucepan. Heat over medium-high until a deep-fry thermometer reads 350°. Working in batches, fry the tortillas until crisp, about 1 minute each. Drain on paper towels and season with salt.

Step 4

To serve, spread a thin layer of cilantro mayonnaise on each crispy corn tortilla. Top with seafood ceviche mixture and garnish with avocado.

Make the ceviche: In a large bowl, combine halibut, shrimp, and juice. Allow to marinate for 20 minutes. Drain and discard all but ½ cup juice. Add remaining ingredients, season to taste with salt and pepper, and stir gently to combine. Refrigerate for 20 minutes.
Make the sauce: In the bowl of a food processor, pulse cilantro, lime juice, salt, and pepper until finely chopped. Add mayonnaise and puree until smooth; chill until ready to serve.
Pour canola oil to a depth of 2 inches in a 6-qt. saucepan. Heat over medium-high until a deep-fry thermometer reads 350°. Working in batches, fry the tortillas until crisp, about 1 minute each. Drain on paper towels and season with salt.
To serve, spread a thin layer of cilantro mayonnaise on each crispy corn tortilla. Top with seafood ceviche mixture and garnish with avocado.