What is a Crudo Ceviche Tostada? In this type of yellowtail ceviche, the fish isn’t allowed to soak in citrus juice for any length of time. It’s also one answer to the dilemma that faces most fishermen. What to do with our frozen fish? Good vacuum-packed fish can last 4-6 months. Furthermore, since crudo ceviche is truly a raw fish dish, it’s always a good idea to pre-freeze your fish as a precaution against parasites. For how long? Seven days of freezing fish ensures parasites don’t get passed along. This practice is a necessity especially for yellowtail, the fish I’m using for this tasty recipe.
Crudo originated in the mediterranean where it is enjoyed simply with olive oil, lemon, some spices and an assortment of veggies. This tradition got picked up by Peruvians, and now most of South America. They think of it as another form of ceviche. So, you can only imagine the varieties of crudo ceviches through out the South American continent.
Here in So Cal, one big fish can fill our freezer. Crudo ceviche tostadas can be a recipe used over and over again with slight variations that will never get old. The taste of raw fish brings you right back to the sea, where we love spend time.
Hence a complete circle of our fishing experience is created with each bite. This recipe is designed to broaden your raw fish experience beyond your local sushi bar. It’s easy to create and once mastered, you’ll see the limitless possibilities of eating crudo ceviche and tostadas. Hope you give this a try.
Yellowtail Crudo Ceviche Tostadas
Makes 4-6 tostadas
- 1/2-pound of yellowtail (at least 7 day frozen) cut into small pieces
- 2 Chilaca peppers thinly sliced rounds
- 1 Medium sized red onion thinly sliced
- 1 Habenero thinly sliced (used as garnish)
- 6 Limes juiced
- 1 Tbsp. coarse sea salt
- 1 Tbsp. black pepper
- 1 Tbsp. Tajin Seasoning (available on amazon, http://amzn.to/2yIijTv)
- Tostada Shells
- Add the red onions, chilaca, cut fish into a mixing bowl. Add the lime juice, salt, pepper and Tajin seasoning and mix.
- Immediately serve on tostada shells, then garnish is sliced habenero.
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