Tostada de ceviche de pescado al estilo Baja

Ingredientes

• 1 pound rockfish, (cut into 1/4” cubes)
• 1/2 medium red onion, (diced)
• 2 medium Roma tomatoes, (cored and diced)
• 1/2 packed cup cilantro, chopped
• 1/2 cup freshly squeezed lime juice
• 1/2 cup freshly squeezed orange juice
• Kosher salt, (as needed)
• 1/4 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne
• Vegetable oil, (as needed, for frying)
• 6 (6-inch) corn tortillas
• 1 medium Hass avocado, (pitted, peeled and sliced)
• 1 medium radish, (thinly sliced)
• 1/4 cup Rio Luna Organic Nacho Sliced Jalapeños
• Handful cilantro leaves

Preparación

1. 1

   --- For the ceviche: ---

2. 2

   Add the fish, onion, tomato, cilantro, lime juice and orange juice to a medium mixing bowl tossing to combine. Season with salt. Cover with plastic wrap and refrigerate until the fish becomes firm and opaque, about 1 hour.

3. 3

   --- For the spicy crema: ---

4. 4

   In a small bowl stir together the sour cream, chili powder, cayenne and 2 tablespoons of water until the sauce has thinned and is completely combined. Cover and refrigerate until ready to use.

5. 5

   --- For serving: ---

6. 6

   Fill a large cast iron pan or sauté pan with enough vegetable oil to reach ¼-inch up the pan and heat through. Test a corner of one of the corn tortillas, it should bubble when added to the hot oil. Working one at a time, add the tortilla to the hot oil and fry until crispy on both sides, about 1 minute per side. Remove to a paper towel-lined plate and repeat with the remaining tortillas.

7. 7

   Drain the excess liquid from the ceviche. Use a spoon to add a scoop of the ceviche to each of the tostadas and top with slices of avocado, radish, jalapeños and cilantro. Drizzle with the spicy crema and serve immediately.