Lucas Putnam is our Mate With a Plate today and here is his recipe for Ceviche Tostadas with spicy Mango Sauce:
Serves 4 to 6
12 to 18 mini corn tortillas
vegetable oil for frying
¼ cup sherry vinegar
¼ cup squeezed lime juice
¼ cup squeezed orange juice
1 tbsp honey
1 tbsp soy sauce
2 serrano or green chillies, roughly chopped
1 tbsp diced mango, nectarine or peach (reserved from quantity below)
1 tbsp flaky salt
500g kingfish, sliced 5mm thick
1 medium red onion, thinly sliced
¼ cup chopped fresh coriander
1 small cucumber, peeled, seeded and thinly sliced
1 mango, peeled and diced (if unavailable, use 2 to 3 nectarines or peaches)
1 tsp Mexican oregano
salt and ground black pepper
coriander leaves for garnish
This version of ceviche is often made with sushi-grade tuna. We suggest kingfish as a local and sustainable alternative. You can make mini tostadas (fried tortilla), top them with a spoonful of ceviche and salsa and serve as hors d’oeuvres. Removing both ribs and seeds from the chilli reduces the heat and allows more flavour to come through; leaving them in raises the heat. Either works for this dish.
To make tostadas, fry tortillas in oil over medium-high heat until golden brown and crispy. Drain on a paper towel.
Combine all marinade ingredients in a blender and purée until smooth. Refrigerate until needed.
Line a baking sheet with plastic wrap. Arrange kingfish slices on it in a single layer and freeze until fairly firm, about 15 minutes. Stack slices of fish. Using a sharp chef’s knife, cut into 5mm cubes.
In a large mixing bowl combine fish, onion, coriander, cucumber, mango and oregano. Add half the marinade, toss
and season to taste with salt and pepper. Allow to marinate in the refrigerator for 30 minutes.
Top each tostada with ceviche and drizzle 1 tablespoon of the remaining marinade over the top. Garnish each portion with sliced avocado and coriander leaves.
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