Ceviche Verde With Tostadas and Avocado
- Total Time
- 15 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1pound firm white-fleshed ocean fish, like snapper or halibut
- Kosher salt
- ¼cup freshly squeezed lime juice
- ¼cup red onion, finely diced
- ¼cup chopped scallions
- ¾cup fresh green tomatillos, diced
- 2teaspoons serrano or jalapeño chiles, finely chopped, or more to taste
- ½cup chopped cilantro, leaves and tender stems, roughly chopped
- 1head bibb lettuce, leaves separated
- 4 to 6corn tostadas or 12 to 18 large tortilla chips
- 2firm-ripe avocados
- 1bunch red radishes, washed and trimmed
- Lime wedges, for garnish
Nutritional analysis per serving (6 servings)
215 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 18 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dice the fish into ¼-inch cubes, place in a ceramic or glass bowl and sprinkle with 1 teaspoon kosher salt. Add the lime juice and mix well. Cover with plastic wrap, pressing down so the fish is submerged in the juice. Refrigerate for 30 minutes, or up to an hour for a firmer texture.
- Step 2
Drain the fish in a colander and return it to the mixing bowl. Add the onion, scallions, tomatillos and half the chiles. Add a good pinch of salt and mix well. Taste and add more chopped chiles if necessary. Stir in the cilantro and add a squeeze of lime.
- Step 3
Line 4 to 6 individual plates with lettuce leaves. Center a tostada or several large tortilla chips on each plate and spoon the ceviche mixture on top.
- Step 4
Surround with lightly salted avocado slices, then add radishes and lime wedges.
Private Notes
Comments
Our favorite hot weather ceviche.
have used this over and over with halibut-everyone loves
I made my version of this dish in Costa Rica after a 6 hr fishing trip. I had to make some edits based on availability of ingredients in this amazing but small surfing town. The basic components worked great: 1 lb of the freshest fish you can get (I cut them into 1/2 pieces 1/4 inch thick filets) 3/4 cup of fresh squeezed lime juice for 1 lb of deboned cleaned fish for one hour. Served with thinly sliced red onion, cilantro and some picked carrots, avocado slices and just a few chips.
Don’t necessarily need the scallions. Add sweet potato Add pozole
Added a couple juicy heirloom tomatoes from the garden- seemed a little dry before hand. With pacific halibut caught this morning…
Fantastic. We add champagne mango and good cherry tomatoes to the mix as well. We like to make this and serve it alongside an esquite-inspired salad and chips.