Ceviche is a South American seafood dish where diced raw fish or other shellfish is marinated in citrus. This process is called denaturation - the acid from the citrus essentially “cooks” the fish, turning it from raw to firm and opaque.
This year’s Cinco de Mayo celebrations may look a bit different, but with just a few ingredients and a couple easy to follow steps, you can create a delicious dish to enjoy with your family or roommates. And it is a dish that pairs perfectly with margaritas or a lager beer. “Unlock the Power of Peppers” in your Cinco de Mayo recipe with Rio Luna Organic Peppers on these Baja fish ceviche tostadas.
Ceviche is a South American seafood dish where diced raw fish or other shellfish is marinated in citrus. This process is called denaturation – the acid from the citrus essentially “cooks” the fish, turning it from raw to firm and opaque.
For this recipe I use a firm whitefish like rockfish though you can also use other white fish like tilapia, halibut or mahi mahi. If you want to experiment you can even swap in shellfish like shrimp or scallops. I serve the ceviche drizzled with spicy crema and piled onto fried corn tortillas for tostadas and garnished with creamy avocado, thinly sliced radish and pickled jalapeños for a bit of tangy heat.
The dish can also be served as an appetizer alongside tortilla chips for dipping, piled into lettuce wraps, or plain piled on top of shredded cabbage as a salad alternative!
Uses for Pickled Jalapeños
Lately I’ve been obsessed with adding Rio Luna Organic Nacho Sliced Jalapeño Peppers to just about everything from tacos and burrito bowls to sandwiches packed with deli meats and even to pizza. The jars of pickled jalapeños can be found at your local grocery store and they add just the right amount of heat to a dish with their tangy peppery flavor.
Key Ingredients in This Recipe
Pickled jalapeños – I prefer pickled jalapeños, rather than raw, because you get all the flavor with only some of the heat! I use Rio Luna Organic Peppers as they not only taste great, but I admire that the company works with trusted growing partners who utilize key sustainability practices such as drip irrigation, recycling initiatives and crop rotation to cultivate the best possible chiles and peppers in the most responsible way.
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.
For the spicy crema:
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.
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.
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.
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