Good good! Who said that fast food could not be rich, homemade and natural? Today’s recipe is a clear example that this is possible. The ceviche toast It is a popular dish of Latin American cuisine, especially in countries like Mexico and Peru. They are the crunchy base on which ceviche is served. Generally, corn tostadas are used that are browned or fried to a crispy texture.
These tostadas provide a solid base for the ceviche. and give a contrast of textures to the dish. Ceviche can vary in its ingredients and preparation depending on the region. In Mexico, it usually takes tomato and tomato sauce, while in Peru it has aji amarillo, corn and sweet potato. Each variant has its own distinctive style and flavor.
About the ceviche toast
Where does ceviche tostada come from?
The technique of marinating fish or shellfish in citrus juice, as it is done in ceviche, is believed to have been introduced to Latin America by African slaves during the time of colonization. This African influence in Latin American cuisine has left an important mark on the way ceviche is prepared.
The ceviche toast It is a dish that has its roots in Latin American cuisine, specifically in countries like Mexico and Peru. The exact origin of the ceviche tostada is difficult to determine, as both countries claim to be the creators of this delicious combination.
A Disputed Recipe: Is Ceviche Tostada Peruvian or Mexican?
In Mexico, toasts are a fundamental element of traditional cuisine. Mexican ceviche tostadas usually features fresh seafood such as shrimp, white fish, or octopus in lemon or lime juice and is served on crispy corn tostadas. They are garnished with red onion, tomato, chili and cilantro, and are accompanied with avocado and hot sauce.
In Peru, ceviche is considered one of the most representative dishes of Peruvian cuisine. It is believed that Peruvian fishermen on the coast used the acid juice of lemon to cook fresh fish during their long journeys at sea. It differs by the use of ají amarillo, a variety of chili, which gives it a distinctive flavor.
In Peru they are served on corn or sweet potato toast. Fresh shrimp is used as the main ingredient in ceviche. Shrimp are peeled, deveined, and marinated in lemon or lime juice. They are mixed with ingredients such as red onion, tomato, chili and coriander, and served on a crispy corn tostada.
Fish toast with a variant of ceviche
There are many ceviche recipes, they are all delicious and have the same base. The fish toast is a variant of ceviche in which white fish such as sea bass, sole or grouper are used instead of shellfish.
The fish is cut into small pieces and marinated in lemon or lime juice to cook it. It is served on toast and can be accompanied with ingredients such as onion, tomato, chili and coriander. You can do the silverside ceviche, grouper ceviche, Hake cevicheetc.
Characteristics of ceviche tostadas
Ceviche tostadas usually include fresh seafood, such as shrimp, white fish (such as sea bass or sole) or octopus, which are marinated in lemon or lime juice to cook them. In addition to the seafood, ingredients such as red onion, tomato, chopped chili (such as jalapeño or serrano) and cilantro are added to give the ceviche flavor and freshness.
To make ceviche tostadas, the seafood is first cooked in lemon or lime juice. Then, it is mixed with the additional ingredients, such as onion, tomato, chili and coriander. This mixture is placed on crispy corn tostadas and can be served with sliced avocado, hot sauce, or some other garnish.
Sauce for ceviche toast
The sauce for ceviche tostada can vary. Some options include hot sauce, such as habanero chili sauce or chili sauce, which is added to add a bit of heat to the ceviche. Milder sauces, such as an avocado dip or sour cream dip, can also be used to balance the flavors and add creaminess.
Mexican Ceviche Tostada Recipe
Because seafood is cooked in the acid of lemon or lime juice, it is important to use good quality, fresh ingredients to avoid any risk of food poisoning. In addition, it is advisable to consume the ceviche shortly after being prepared to enjoy its optimal freshness and flavor.
Yield: 6 servings
Preparation time: 50 minutes
- 250 gr of fresh shrimp, peeled and deveined
- Juice of 4-5 lemons
- 1 large tomato, diced
- 1 small red onion, finely chopped
- 1 jalapeño or serrano chile, finely chopped
- A handful of fresh coriander, chopped
- Salt to taste
- corn toast
- sliced avocado
- Hot sauce
How to make Mexican ceviche tostada
- Place the shrimp cut into small pieces in a bowl. Squeeze lemon juice on top until completely covered and leave to marinate for about 15-20 minutes in the fridge.
- After marinating, the shrimp should have taken on a pinkish color and a firm texture. Drain the excess liquid and place the shrimp in another clean bowl. Add the tomato, onion, chili, cilantro and a pinch of salt. Mix all ingredients well until combined.
- Taste the ceviche and rectify the flavors by adding more salt or lemon juice if necessary. Take the corn tostadas and place a generous amount of ceviche on each of them. Decorate the toasts with avocado slices, chopped cilantro and a little hot sauce.