Baja Fish Ceviche Tostada

• servings: 6 servings
• active time: 1 hour
• total time: 1 hour

Ingredients

1 pound rockfish, (cut into ¼” cubes)

½ medium red onion, (diced)

2 medium Roma tomatoes, (cored and diced)

½ packed cup cilantro, chopped

½ cup freshly squeezed lime juice

½ cup freshly squeezed orange juice

Kosher salt, (as needed)

¼ cup sour cream

1 teaspoon chili powder

½ teaspoon cayenne

Vegetable oil, (as needed, for frying)

6 6-inch corn tortillas

1 medium Hass avocado, (pitted, peeled and sliced)

1 medium radish, (thinly sliced)

¼ cup Rio Luna Organic Nacho Sliced Jalapeños

Handful cilantro leaves

Directions

For the ceviche:

Add the fish, onion, tomato, cilantro, lime juice and orange juice to a medium mixing bowl tossing to combine. Season with salt. Cover with plastic wrap and refrigerate until the fish becomes firm and opaque, about 1 hour.

For the spicy crema:

In a small bowl stir together the sour cream, chili powder, cayenne and 2 tablespoons of water until the sauce has thinned and is completely combined. Cover and refrigerate until ready to use.

For serving:

Fill a large cast iron pan or sauté pan with enough vegetable oil to reach ¼-inch up the pan and heat through. Test a corner of one of the corn tortillas, it should bubble when added to the hot oil. Working one at a time, add the tortilla to the hot oil and fry until crispy on both sides, about 1 minute per side. Remove to a paper towel-lined plate and repeat with the remaining tortillas.

Drain the excess liquid from the ceviche. Use a spoon to add a scoop of the ceviche to each of the tostadas and top with slices of avocado, radish, jalapeños and cilantro. Drizzle with the spicy crema and serve immediately.

Nutrition

• Calories: 222 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.01 g
• Cholesterol: 43 mg
• Sodium: 176 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 17 g