CLASSIC SEVICHE-AVOCADO TOSTADITAS
Chef Geno Bahena, Chilpancingo, Chicago
 
INGREDIENTS QUANTITY
Very fresh boneless, skinless ocean fish fillets,* cut in 1/4-inch dice 1 pound
Fresh lime juice 1 cup
Peeled, seeded, chopped tomatoes 1-1/4 cups
Sliced pitted green olives (preferably manzanillo) 1/2 cup
Chopped cilantro leaves 3 tablespoons
Finely chopped seeded serrano chiles 2 tablespoons, or to taste
Finely chopped onion 1/2 cup
Olive oil 2 to 3 tablespoons
Salt 3/4 teaspoon
Sugar (optional) 1 teaspoon
Ripe Mexican Hass avocado, peeled, pitted and diced 1 (about 8 ounces)
Large flat tortilla chips (preferably housemade) 24
   

* For example, tuna, marlin, snapper, group or salmon

  1. In a bowl, combine fish and lime juice. Cover and refrigerate up to 6 hours until fish is no longer pink (raw looking) when broken apart. Drain in a colander, pressing gently to remove excess lime juice (can be refrigerated for up to 18 hours at this point).
  2. To make Tomato-Serrano Salsa: In a bowl, combine tomatoes, olives, cilantro and chiles. Place onion in a strainer; rinse under cold water and add to tomato mixture.
  3. To finish the seviche: Just before serving, mix drained fish with Tomato-Serrano Salsa and the olive oil. Taste and season with salt and sugar (if needed). Cut avocados in halves; twist to separate; remove pits by lightly striking with a knife blade and twisting; with a spoon, scoop flesh from shells; dice. Stir diced avocados into seviche.
  4. To plate: Spoon a generous tablespoon of the fish mixture on each tortilla chip. Arrange Seviche-Avocado Tostaditas on serving plates or a platter.

YIELD: 12 portions