Ceviche Tostadas

When you come back from a trip and you miss food and flavours from the country you just visited, there is only one thing you can do to fight the saudade: cook them yourself!

Over the next few weeks I’m going to share three recipes with you inspired by dishes I had in three different Mexican cities.
First stop, Mexico City: ceviche tostadas.
Don’t think it’s just some raw fish on a tortilla; the secret is called leche de tigre!  

Like most traditional recipes, you can find different versions of leche de tigre, but this is the family recipe of a friend and I think it’s incredibly good!

Ingredients for two people:

Leche de tigre
– 100 ml fish broth
– 100 ml lime juice
– ginger, to taste
– a small piece of garlic
– a slice of onion, chopped
– cilantro
– black pepper
whole wheat tortilla
– 200gr  fresh – and previously frozen – raw fish
– 1 ripe avocado
red jalapeños
– cilantro

Mix all the ingredients for leche de tigre and let it rest for a couple of hours. (Or blend if you prefer!)
Marinate the fish in this juice for at least 30 minutes. Add a little bit of avocado and the red jalapeños to the marinade to finish your ceviche.

In a non-stick pan, cook the tortillas on both sides: once they are dry and crispy you have freshly made tostadas!

Finally, top the tostadas with the ceviche, add a pinch of black pepper and some cilantro leaves, and enjoy!

This series of three recipes is brought to you thanks to Santa Maria products available in Italy, all opinions are my own.

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lauraCeviche Tostadas