Ceviche Tostadas

Instructions

• 1

  Cut the fish into approximately ¾-inch pieces and arrange on a tray lined with parchment paper. Place in the freezer for 10 minutes, or until the exterior is lightly firm but not frozen through. Continue to the next step while the fish chills.

• 2

  Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the onion, jalapeño and olives and pulse 5 times to combine. Scrape down the side of the bowl.

• 3

  Add the cilantro and tomatoes and pulse 5 times, or until evenly chopped.

• 4

  Add the lime juice, salt and sugar and pulse 2 to 3 times to combine. Transfer the mixture to a large mixing bowl.

• 5

  Remove the fish from the freezer and add to the processor bowl. Pulse about 10 times, or until the flesh is evenly minced, scraping down the side occasionally.

  Tip: Be sure not to over process.
• 6

  Add the fish to the marinade and mix well to combine. Cover with plastic wrap directly onto the surface of the fish and refrigerate until ready to serve. The ceviche can be served within 8 hours.

  Tip: The longer the fish sits in the lime juice, the firmer and more ‘cooked’ the texture will become. For the best balance of flavor and texture, serve within 1 to 2 hours.
• 7

  When ready to serve, taste the ceviche and adjust the seasoning with additional lime juice, salt and/or sugar as needed. Transfer to a serving bowl and serve with avocado and tostadas.