Ceviche Verde With Tostadas and Avocado
Published July 10, 2012
Fred R. Conrad/The New York Times
- Total Time
- 15 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
1 pound firm white-fleshed ocean fish, like snapper or halibut
Kosher salt
¼ cup freshly squeezed lime juice
¼ cup red onion, finely diced
¼ cup chopped scallions
¾ cup fresh green tomatillos, diced
2 teaspoons serrano or jalapeño chiles, finely chopped, or more to taste
½ cup chopped cilantro, leaves and tender stems, roughly chopped
1 head bibb lettuce, leaves separated
4 to 6 corn tostadas or 12 to 18 large tortilla chips
2 firm-ripe avocados
1 bunch red radishes, washed and trimmed
Lime wedges, for garnish
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 28 milligrams cholesterol; 215 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 6 grams fiber; 542 milligrams sodium; 18 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dice the fish into ¼-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.
- Step 2
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.
- Step 3
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.
- Step 4
Surround with lightly salted avocado slices, then add radishes and lime wedges.
Private Notes
Comments
have used this over and over with halibut-everyone loves
Our favorite hot weather ceviche.
I made my version of this dish in Costa Rica after a 6 hr fishing trip. I had to make some edits based on availability of ingredients in this amazing but small surfing town. The basic components worked great: 1 lb of the freshest fish you can get (I cut them into 1/2 pieces 1/4 inch thick filets) 3/4 cup of fresh squeezed lime juice for 1 lb of deboned cleaned fish for one hour. Served with thinly sliced red onion, cilantro and some picked carrots, avocado slices and just a few chips.
Served on a tostada with a slice of avocado on top. Just like the time when I tried ceviche from a little street cart on my first surf trip to Mexico. 🇲🇽
When I put the fish inside the halved avocados, it looks super fancy!
Don’t necessarily need the scallions. Add sweet potato Add pozole