Rockfish Ceviche Tostadas Recipe – Sunset Magazine

Name: Rockfish Ceviche Tostadas Recipe – Sunset Magazine
Ingredients: Ceviche; 1 pound rockfish fillets, bones removed*, cut into 1/2-in. dice with a very sharp knife; About 3/4 cup fresh lime juice (from 6 or 7 limes); 1 large tomato, seeded and cut into 1/2-in. dice (about 1 cup); 1/2 small red onion, cut into 1/2-in. dice (about 3/4 cup); 1 4-in. section of English cucumber, peeled, or 1 1/2 Persian cucumbers, cut into 1/2-in. dice (about 3/4 cup); 2 or 3 serrano chiles, minced; 1/2 cup chopped cilantro; About 1 tbsp. kosher salt; 8 (6 in.) tostada shells; 1 1/2 to 2 large avocados, sliced lengthwise; 1 teaspoon pepper

www.sunset.com

At Ceviche House, located about 7 miles from San Diego's Tuna Harbor Dockside Market, chef Juan Carlos Récamier serves a dozen different ceviches, many of them

View full recipe on www.sunset.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sunset.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Citrus press
Peeler
Spoon
Pepper mill
Plate

Ingredients

Ceviche
1 pound rockfish fillets, bones removed*, cut into 1/2-in. dice with a very sharp knife
About 3/4 cup fresh lime juice (from 6 or 7 limes)
1 large tomato, seeded and cut into 1/2-in. dice (about 1 cup)
1/2 small red onion, cut into 1/2-in. dice (about 3/4 cup)
1 4-in. section of English cucumber, peeled, or 1 1/2 Persian cucumbers, cut into 1/2-in. dice (about 3/4 cup)
2 or 3 serrano chiles, minced
1/2 cup chopped cilantro
About 1 tbsp. kosher salt
8 (6 in.) tostada shells
1 1/2 to 2 large avocados, sliced lengthwise
1 teaspoon pepper