From DN Recipes by David Nagy · Food & Beverage

Baja Ceviche Tostadas

Published

Baja Ceviche Tostadas

Ingredients
  • 1 lb. boneless, skinless halibut, cut into 1/4-in. pieces
  • 1 lb. jumbo peeled and deveined shrimp, cut into 1/4-in. pieces
  • 1 c. plus 3 tbsp. fresh lime juice
  • 1 plum tomato, finely chopped
  • 1/2 red onion, finely chopped
  • 1 small jalapeño, seeded and finely chopped
  • 1 1/2 c. cilantro leaves, finely chopped
  • 1 large bunch cilantro
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. pepper
  • 1/2 c. mayonnaise
  • tostada shells
  • sliced avocado

Directions
1. In a large bowl, toss halibut and shrimp with enough lime juice to cover (about 1 cup). Let sit for 20 minutes. Drain, reserving 1/2 cup lime juice (discard the rest).
2. Toss seafood with tomato, onion, jalapeño, and reserved 1/2 cup lime juice, then toss with chopped cilantro. Refrigerate until chilled.
3. In a food processor, pulse remaining bunch cilantro, 3 tbsp. lime juice, salt, and pepper until cilantro is very finely chopped and a paste begins to form. Add mayonnaise and pulse to combine.
4. To serve, spread a thin layer of cilantro mayonnaise on each tostada and top with seafood mixture and avocado.