Ceviche Verde With Tostadas And Avocado Recipes

CEVICHE VERDE WITH TOSTADAS AND AVOCADO

Steps:

• Dice the fish into 1/4-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.
• 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.
• 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.
• Surround with lightly salted avocado slices, then add radishes and lime wedges.

STUFFED AVOCADO CAULIFLOWER CEVICHE

Steps:

• In a pot over high heat, boil water. Add cauliflower florets and cook for 5 minutes.
• Drain florets in a colander. Add florets to a bowl of iced water to stop the cooking process. Drain again.
• Chop florets into smaller pieces and all the vegetables.
• Add all to a bowl and mix well. Add lime juice and salt and pepper to taste. Mix all together well. Marinate for 25 minutes in the refrigerator.
• Cut avocados in half, remove pits and skin.
• Top avocado halves with cauliflower ceviche and salsa verde (if using). Enjoy!

SHRIMP CEVICHE (CEVICHE DE CAMARóN) TOSTADAS WITH AVOCADO CREMA

Steps:

• Spread out the shrimp in a glass baking dish. Pour lime and lemon juice over shrimp, toss well, and refrigerate for 2 hours, mixing occasionally. The acid from the limes and lemons will "cook" the shrimp.
• Toss prepared shrimp with juices with the remaining ingredients (except tostada shells and pepitas) and refrigerate for 1 hour or longer. You can even prepare this the night before, allowing all the flavors to fuse together overnight.
• Meanwhile, in a blender, place avocado, garlic, cilantro, jalapeño, crema, and salt. Blend until creamy.
• Spread each tostada shell with a layer of the avocado crema. Top with ceviche and garnish with pepitas and additional cilantro, if using.