Here at catch the wave I love sharing family recipes. This recipe has been made for as long as I can remember. As a kid, I didn’t like fish very much but a few years back I decided to give it a try. I thought it was really good and was a little embarrassed I always denied it all those years.
INGREDIENTS
CEVICHE
- 3 lbs Fish (we use Swai Filets)
- 4 Carrots
- 1 bushel Cilantro
- 8 Tomatoes
- ½ Jalapeño
- ½ cup Soy Sauce
- 4 Lemons
- Salt, to taste
CEVICHE TOSTADAS
- 1 pack Tostadas
- 1 Cucumber, diced
- Mayonnaise
- Cholula, any hot sauce
- Salt
INSTRUCTIONS
Cut your tomatoes into fourths and get ready to run through the grinder/food processor.
Put the pureé of tomatoes in a separate bowl.
Next, run the fish through. Once finished, place the fish in another bowl (separate from the tomatoes).
Juice your lemons. Add the lemon juice to the bowl with the fish.
In the bowl with the fish and lemon juice, add soy sauce. You are going to want to let this set in the fridge for an hour at least. (we don't always do this because we get impatient but it's worth the wait). You can let it sit overnight as well.
Chop the cilantro as fine as possible. Also, chop the carrots and jalapenos as small as possible.
Combine the tomatoes, carrots, jalapeno, and cilantro.
Combine all the ingredients once ready.
When you are ready to serve, strain the mixture. You can do this with a strainer or by hand.
Once strained it should be a little drier in consistency.
We make our tostadas by adding a thin layer of mayo, then adding the ceviche. Then we add some diced cucumbers and salt. If you want to get spicy, add some Cholula on top. This step is my personal favorite, it ties all the flavors together.
We have this ancient grinder thing that takes care of grinding the fish and tomatoes. If you for some craaAAazy reason don’t have this then a food processor will work just fine. My Nina uses a food processor and she says it does the same thing. If you are using the grinder be sure you have trash underneath to catch any juices.
Cut your tomatoes into fourths and get ready to run through the grinder/food processor.
Once they run through they should look like this, basically a puree of tomatoes. Put the tomatoes in a separate bowl.
Chop the cilantro as fine as possible. Also, chop the carrots and jalapenos as small as possible.
Next, run the fish through. Once finished, place the fish in another bowl (separate from the tomatoes).
Juice your lemons. Add the lemon juice to the bowl with the fish.
In the bowl with the fish and lemon juice, add soy sauce. I know this doesn’t look totally appealing at this point but I promise it gets better. You are going to want to let this set in the fridge for an hour at least. (we don’t always do this because we get impatient but it's worth the wait). You can let it sit overnight as well.
Combine the tomatoes, carrots, jalapeno, and cilantro.
When you are ready to serve, strain the mixture. You can do this with a strainer or by hand.
Once strained it should be a little drier in consistency. This makes it perfect to eat on a tostada. If you don’t strain it, the tostada gets soggy, and then it’s just gross. If you want to eat it as is that’s fine too! You can serve it as a dip with chips or crackers too.
We make our tostadas by adding a thin layer of mayo, then adding the ceviche.
Then we add some diced cucumbers and salt.
If you want to get spicy, add some Cholula on top. This step is my personal favorite, it ties all the flavors together.
I hope you guys try this at home and love it as much as my family. It’s the perfect snack on a hot summer day.
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