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| Classic Seviche-Avocado Tostaditas |
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| Chef Geno Bahena, Chilpancingo, Chicago |
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| INGREDIENTS |
QUANTITY |
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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 |
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* For example, tuna, marlin, snapper, grouper or
salmon
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| 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 |
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| 3 |
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
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Tangy
Grilled Fish Tostaditas: Substitute grilled
flaky fish such as snapper, mahimahi or sea
bass. Break up fish in small chunks and mix
with Tomato-Serrano Salsa, 2 to 3 tablespoons
fresh lime juice and salt to taste. Assemble
tostaditas as directed above. |
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