Ingredients
For the ceviche:
1 lb sushi grade fish, cubed
3 strawberries
2 kiwis, cubed
2 lime, juice
1 tbsp Serrano hot sauce
1 tsp salt
For the tostada:
4 corn tortillas
1 - 2 cups of neutral oil (for frying)
2 tbsp pickled onions
handful cilantro leaves
1 tbsp pistachios, crushed
Serrano hot sauce
Directions
Step 1
In a food processor or blender, combine the strawberries, lime juice, serrano hot sauce, and a pinch of salt. Blend until completely smooth.
3 strawberries
2 lime, juice
1 tbsp Serrano hot sauce
1 tsp salt
Step 2
Pass the mixture through a fine sieve into a bowl. Add the cubed fish and diced kiwi to the juice, gently tossing to coat. Let the fish cure in the juice for a few minutes while you fry the corn tortillas until crisp.
1 lb sushi grade fish, cubed
2 kiwis, cubed
Step 3
Heat oil in a pan over medium heat. Fry the corn tortillas, flipping every 10 seconds, until golden, firm, and crispy. Transfer to a wire rack to drain and stay crisp.
4 corn tortillas
1 - 2 cups of neutral oil (for frying)
Step 4
For plating: Scoop about 2 tablespoons of the ceviche, letting any excess juice drip off to keep the tostada crisp. Pile it onto the tortilla, then top with pickled onions, fresh cilantro leaves, crushed pistachios, and a drizzle of serrano hot sauce to your liking. Serve immediately while everything’s fresh and crunchy.
2 tbsp pickled onions
handful cilantro leaves
1 tbsp pistachios, crushed
Serrano hot sauce
Step 5
YASSS!
