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Yields 8 servings
1 bag of corn tostadas (Los Pericos or any round corn tostadas)
2 pounds fresh halibut, cut into 1/2-inch pieces
1 quart clam juice or fish, vegetable or chicken stock
1 cup chablis
1 cup water
4 fl.oz lime juice
2 fl.oz of olive oil
1 clover garlic minced
3 tsp. kosher salt
1/2 tsp black pepper
In a saucepan, combine all ingredients above except halibut and tostadas; bring to a boil over medium-high heat. Add the halibut and cook until the fish reaches 125 degrees (or until desired doneness). Strain the halibut and chill until cool in a shallow pan in the refrigerator. While waiting to chill prepare the marinade:
Ceviche Marinade
4 cups freshly diced tomatoes, 1/4-inch pieces
1 cup white onions-diced 1/4-inch pieces
1 bunch chopped cilantro
2 fluid oz. lime juice
6 fl. oz cocktail sauce
6 fl. oz. ketchup
2 each avocados, diced 1/2 inch pieces
2 tsp. kosher salt
Take all of the above ingredients and mix gently in a bowl with a rubber spatula
including the chilled halibut. Marinate in the refrigerator for 20 minutes.
Scoop the ceviche onto the tostados right before they are eaten. The tostada
will get soft if the ceviche is put on too early.
Buen apetito!