Sea Bass Ceviche Tostada Recipe

Ingredients

• 1 pound Chilean Sea Bass Filets
• 1 teaspoon Kosher Salt
• 1 cup Lime Juice ((divided))
• 8 Corn Tostadas
• 1 Cucumber (thinly sliced)
• 1 Avocado (thinly sliced)
• 2 tablespoon Lime Juice
• 2 tablespoon Coconut Aminos (*see notes)
• 1 teaspoon Fish Sauce
• ½ Shallot
• 1 tablespoon Cilantro ((Chopped))
• 1 tablespoon Chives or Green Onions ((Chopped))
• 1-5 Thai Red Chilies (or chili pepper of your choice.)
• ⅓ cup Mayonnaise
• 1 tablespoon Siracha ( or hot sauce or your choice)

Instructions

1. 1

   --- Ceviche ---

2. 2

   If using frozen sea bass, remove and allow fillets to slightly thaw.

3. 3

   Use a juicer or citrus press to squeeze limes until you get about 1 cup of juice.

4. 4

   Slice Sea Bass into ½ inch pieces and place in a glass or ceramic bowl.

5. 5

   Season fish with salt and cover with ¾ cup of lime juice. Stir to combine and make sure all of the fish is submerged in the lime juice.

6. 6

   Place in the refrigerator to cook for 30 minutes. I've left it up to 2 hours, but the longer the fish cooks in the lime juice the more rubbery it may get.

7. 7

   --- Sauce ---

8. 8

   Add lime juice, coconut aminos, and fish sauce to a small bowl. Then add diced shallots, chives, cilantro, and chili peppers. Mix to combine and set aside.

9. 9

   --- Spicy Mayo ---

10. 10

    Combine mayonnaise with sriracha or hot sauce.

11. 11

    --- Assemble Tostadas ---

12. 12

    Thinly slice a cucumber and Avocado.

13. 13

    After 30 minutes drain the sea bass ceviche and place it back into the bowl.

14. 14

    Spread a thin layer of spicy mayo on a tostada. Layer with the cucumber and avocado slices. Add the sea bass ceviche and top with the sauce.