Recipes: Appetizers: Ceviche Tostadas
Produced by Jennifer Frazier,
Culinary
Thymes magazine. Serves 8
1 lb. boneless, skinless red
snapper
juice of 6 to 8 limes
1 small jalapeņo, seeded & minced
1 small bunch cilantro, chopped
1/2 cup chopped white onion
2 tomatoes, seeded & chopped
3 Tblsp olive oil
1 tsp sugar
salt to taste
1 avocado, diced
blue corn tortilla chips
Cut the fish into a small dice. Place in
a glass bowl and pour the lime juice over
the fish, using enough to completely cover
it. Refrigerate for several hours until
the fish no longer looks raw, about 2 to
3 hours (no longer than 6 hours).
Drain off the lime juice using a colander
and combine the fish with the remaining
ingredients (except for the avocado) and
season to taste with salt. Add the avocado
just before serving.
Serve in a martini glass with
the tortilla chips around the base.
Delish with your favorite bubbly. Or try
a juicy New Zealand Sauvignon Blanc for
bright flavors that will not overwhelm the
ingredients in the ceviche.
Wine Skinny Cooks February 2002
|
