Ceviche is a dish that can consist of: raw fish, shrimp, and other shellfish or sea food, marinated/ cooked lime juice. It is very popular in coastal parts of Mexico knows for their ports and fishing industry.The marinated fish , is further flavored with the addition of chopped: chiles(serranos), tomatoes, avocado, onion & cilantro. Then the mixture is served a top golden tostadas.
Now if you’ve ever tasted REAL ceviche, then you know that there is no substitute for such a rich, yet simple & refreshingly satisfying delicacy. The problem is that making Ceviche is like making sushi, you must be able to start with the absolute freshest fish due to the whole raw factor. Finding fish sometimes can be a hassle, you need it to be fresh, cheap can and sometimes you just don’t get lucky. More often than not, we are way to put on our chef hats. During those times we are just looking for a quick yet yummy bite to eat.That’s where our “Faux Ceviche” comes in. Of course it’s no where near the real deal, but it’s an interesting concoction that taste pretty good.
Chop your ingredients into bite size equal dices, make sure that you have enough ingredient to flavor your tuna, but too many, so as to out number or overpower. Make sure to finely ingredients such as onion & chile. The smaller the dices, the more even & mellow the flavor will be. Trust me in the middle of enjoying your tostada you don’t wan’t to bite into a big ol fragrant onion piece or a spicy chunk of chile.
After your done with your ingredients, open your can of tuna & drain. * I recommend tuna in water, because this is a dish that should taste fresh & light. Tuna in oil can have a more of deeper complex flavor, we want simple & clean. Drain your tuna & add your chopped ingredients, don’t forget your salt & pepper . Then add your lime juice & mix up evenly. Refrigerate & let sit & chill for as long as you wish, there’s no need for waiting too long since it’s cooked all the way.
* One word of caution about lime juice make sure that you add enough lime juice so that your tuna won’t be too dry & so that it will be flavorful, but taste it as you go along so it won’t become too bitter. Some people like to add cucumber to the mix, but I think that works better with fresh fish, on the other hand I’ve never tried it on tuna. If you’re intrepid enough go ahead & try. That’s simple enough isn’t it?? Cheat your way to a cool, fun, Mexican food inspired meal.
AS ALWAYS, BUEN PROVECHO(Bon appetite, enjoy your meal.)
WHAT YOU WILL NEED*
(Amount will vary according to portions, remember you need enough to top tostadas with a moderate amount not to heavily.)
Tomatoes = any kind will do, but try going for a firm variety, we are using them raw not cooked like in spaghetti sauce or anything so a bit of firmness is ideal.
Limes= because the tuna is not raw, you will only need enough to flavor the Tuna.
Onions = Red or white will do. You just need enough to sprinkle into the mix not a whole bunch. If you are making very little, you probably won’t even use up a whole one.
Chiles= This recipe calls for Serranos.
Avocados= A good avacado will not be to green or to dark. Make sure if you squeeze it, that it is not too firm or inversely give in too much. These are indications of a flavorless unripe one or one that is bitter, mushy and past its prime.
Tostadas= find them in the internationals foods isle, or next to the tortillas which are sometimes in the displays at the end of isles.
Don’t forget the Cilantro! It really is one of the ingredients that makes the dish.
ALSO VERY IMPORTANT : Don’t forget to put in a least a little dash of hot sauce.