Tilapia Ceviche - 2017 Albarino
- 2 lbs tilapia fillets, finely diced
- 1 cup cup lime juice (about 8 large limes)
- 1/2 cup seeded chopped tomato
- 1/2 cup cucumber, peeled, seeded and finely diced
- 1/2 cup cup finely chopped onion
- 1/4 cup cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper
- 1/2 cup clam-tomato juice (recommended: Clamato), optional
- 1 tbsp bottled hot sauce (recommended: Chrysalis Vineyards Hot Sauce)
- 1 serrano chile, optional
- Grilled Tostadas, recipe follows, or 6 purchased tostadas
- Mayonnaise, for spreading
- 1 avocado, halved, pitted, peeled, and thinly sliced
- 1 lime, cut into wedges
1. Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
2. Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
3. Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
Grilled Tostadas:
4. Heat a grill or grill pan over medium heat.
5. Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.