Baja Ceviche Tostada | James Beard Foundation
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Measuring cup
- Pan
- Paper towel
- Food processor
- Spatula
- Refrigerator
- Spoon
- Jalapeno seeding tool
- Tongs
- Serving platter
Ingredients
- 1 pound skinless, boneless Pacific halibut*, finely diced
- 1 pound domestic, wild-caught jumbo shrimp*, cleaned and finely diced
- 1 cup freshly squeezed lime juice
- 1/2 red onion, finely diced
- 1/2 to 1 jalapeño, stem and seeds removed, finely diced
- 1/2 bunch cilantro, finely chopped
- 2 Roma tomatoes, finely diced
- 2 medium carrots, peeled and finely diced
- Salt, to taste
- Vegetable or canola oil, for frying
- Four 6-inch corn tortillas
- 1 bunch cilantro
- Juice of 1 lime
- Salt
- freshly ground black pepper
- 1/2 cup mayonnaise
- Sliced California avocado, for garnish
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