I went to a restaurant opening in Los Angeles where they served a trio of ceviches made with parboiled seafood. No! Ceviche should always be made using raw ultra-fresh, or “sushi-grade,” fish. In this recipe I use tilapia, but feel free to substitute whatever your local fishmonger recommends that day. The citrus marinade “cooks” the fish without heat. Traditional ceviche is left to marinate for up to 3 hours, but in this recipe you’ll have fresh, delicious ceviche in 15 minutes. As my abuelo always said, “Don’t worry, the lime kills everything.” For a more traditional ceviche, omit the clam-tomato juice and the hot sauce, which add a sour and spicy kick.

　　

Ingredients

serves 6

　　2 pounds sushi-grade tilapia, finely diced (see Tips, page 23)

　　15 limes: 14 halved, 1 cut into wedges

　　1/2 cup chopped seeded tomato

　　1/2 cup chopped seeded cucumber

　　1/3 cup finely chopped onion

　　1/4 cup chopped fresh cilantro

　　Salt and freshly ground black pepper

　　1/2 cup clam-tomato juice (such as Clamato; optional)

　　1 tablespoon bottled hot sauce (such as Huichol; optional)

　　Grilled tostadas (see Tips, page 23)

　　Mayonnaise, for spreading

　　1 avocado, halved, pitted, peeled, and thinly sliced

　　

Step 1

Place the tilapia in a medium bowl. Squeeze the juice from the lime halves over the fish and mix gently to combine. Chill in the refrigerator until the fish is white throughout, about 15 minutes.

　　

Step 2

Drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Mix the tomato, cucumber, onion, and cilantro with the fish. Season with salt and pepper to taste. Add the clam-tomato juice and the hot sauce, if desired.

　　

Step 3

Spread the tostadas generously with mayonnaise. Top the tostadas with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately, with the lime wedges alongside.

　　Fresh Mexico