CEVICHE VERDE WITH TOSTADAS AND AVOCADO

Ceviche Verde With Tostadas and Avocado image

Provided by David Tanis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

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Ingredients

1 pound firm white-fleshed ocean fish, like snapper or halibut
Kosher salt
1/4 cup freshly squeezed lime juice
1/4 cup red onion, finely diced
1/4 cup chopped scallions
3/4 cup fresh green tomatillos, diced
2 teaspoons serrano or jalapeño chiles, finely chopped, or more to taste
1/2 cup chopped cilantro, leaves and tender stems, roughly chopped
1 head bibb lettuce, leaves separated
4 to 6 corn tostadas or 12 to 18 large tortilla chips
2 firm-ripe avocados
1 bunch red radishes, washed and trimmed
Lime wedges, for garnish

Steps:

Dice the fish into 1/4-inch cubes, place in a ceramic or glass bowl and sprinkle with 1 teaspoon kosher salt. Add the lime juice and mix well. Cover with plastic wrap, pressing down so the fish is submerged in the juice. Refrigerate for 30 minutes, or up to an hour for a firmer texture.
Drain the fish in a colander and return it to the mixing bowl. Add the onion, scallions, tomatillos and half the chiles. Add a good pinch of salt and mix well. Taste and add more chopped chiles if necessary. Stir in the cilantro and add a squeeze of lime.
Line 4 to 6 individual plates with lettuce leaves. Center a tostada or several large tortilla chips on each plate and spoon the ceviche mixture on top.
Surround with lightly salted avocado slices, then add radishes and lime wedges.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 539 milligrams, Sugar 2 grams, TransFat 0 grams