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Ceviche Tostadas

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $3.5 One serving costs about $3.5

$3.50 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian lunch,antipasti,main course,starter,snack,appetizer,main dish,antipasto,dinner,hor d'oeuvre mexican
spoonacular Score:79%

Spoonacular Score: 79%

 

Ceviche Tostadas is a gluten free, dairy free, and pescatarian hor d'oeuvre. This recipe makes 6 servings with 264 calories, 32g of protein, and 11g of fat each. For $3.5 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up tortilla chips to serve as accompaniment, tomatoes, olive oil, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is a rather pricey recipe for fans of Mexican food. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. Try Ceviche Tostadas, Ceviche Tostadas, and Shrimp "Ceviche" Tostadas for similar recipes.

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Tostadas. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Dutton-Goldfield Dutton Ranch Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 43 dollars per bottle.

Dutton-Goldfield Dutton Ranch Pinot Noir

The ripening season was classic Russian River, with warm days and cool nights—and with no major heat spells, the fruit ripening was perfect to give lush tannins, bright berry fruit and bright acidity. The wine shows rich, dense black cherry and blackberry fruit and nuances of strawberry, raspberry, and nutmeg in the nose. In the mouth, the first impression is fresh berry fruit, then the soft, broad tannins carry notes of marionberries, nutmeg and sandalwood through a lingering finish. Thanks partially to the moderate alcohol and bright acidity, the finish lingers with fresh cherry fruit and creamy berry compote.This wine has a broad range of food pairings, whether alone with some well chosen cheeses, richer fish preparations or a good old steak on the barbeque.

» Get this wine on Wine.com

Ingredients

Servings:
2 lb
2 lb red white fresh fish
red white fresh fish
6
6  diced tomatoes
diced tomatoes
0.5 bunch
0.5 bunch cilantro
cilantro
0.25
0.25  onion
onion
8
8  lemon (juice)
lemon (juice)
3
3  serrano chiles
serrano chiles
3 Tbsps
3 Tbsps olive oil
olive oil
some
some salt
salt
some
some tortilla chips
tortilla chips
2 lb red white fresh fish
2 lb
red white fresh fish
6  diced tomatoes
6
diced tomatoes
0.5 bunch cilantro
0.5 bunch
cilantro
0.25  onion
0.25
onion
8  lemon (juice)
8
lemon (juice)
3  serrano chiles
3
serrano chiles
3 Tbsps olive oil
3 Tbsps
olive oil
some salt
some
salt
some tortilla chips
some
tortilla chips

Equipment

bowl
bowl
bowl
bowl


Instructions

First you need to cut the fish into small pieces, like a centimeter dice. Put it all in the bottom of a large bowl. Next squeeze the juice from the limes (or lemon). Pour the juice over the fish and stir well. The juice should cover the fish, if it doesn't, then add more. Next add the tomato, onion, cilantro, serrano chiles, olive oil, and some salt to the bowl. Stir well. Your ceviche is now prepared, it just needs time to marinate. I recommend making it a day ahead of time, because I like the flavor of the end result better. If you must make and serve it on the same day, just be sure it is refrigerated at least 4 hours before serving. To serve the ceviche, place it in a serving bowl with tostadas or tortilla chips on the side. You can spoon the ceviche on the tostadas, or dip the chips if you prefer. If you want, wedges of avocado make a nice garnish. Your ceviche will be chilled, fresh, and delicious. You can enjoy it with a glass of white wine, but my personal faves would be a Cadillac margarita, or an icy cold beer. Buen Provecho!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.60
Ingredient
2 pounds red white fresh fish
6 diced tomatoes
½ bunches cilantro
¼ onion
8 lemon (juice)
3 serrano chiles
3 tablespoons olive oil
some tortilla chips
Price
$16.11
$2.77
$0.13
$0.06
$1.63
$0.16
$0.50
$0.23
$21.59

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
263 Calories
32g Protein
11g Total Fat
11g Carbs
43% Health Score
Limit These
Calories
263
13%

Fat
11g
17%

  Saturated Fat
2g
13%

Carbohydrates
11g
4%

  Sugar
4g
5%

Cholesterol
75mg
25%

Sodium
138mg
6%

Get Enough Of These
Protein
32g
64%

Selenium
63µg
91%

Vitamin C
34mg
41%

Vitamin B12
2µg
40%

Vitamin B3
6mg
34%

Vitamin D
4µg
31%

Phosphorus
301mg
30%

Potassium
818mg
23%

Vitamin A
1100IU
22%

Vitamin B6
0.39mg
20%

Vitamin K
19µg
19%

Vitamin E
2mg
17%

Folate
65µg
16%

Magnesium
64mg
16%

Copper
0.22mg
11%

Manganese
0.22mg
11%

Vitamin B5
0.97mg
10%

Fiber
2g
8%

Vitamin B1
0.12mg
8%

Vitamin B2
0.13mg
8%

Iron
1mg
8%

Zinc
0.86mg
6%

Calcium
39mg
4%

covered percent of daily need

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