Fresh Fish Ceviche with Homemade Tortilla
This is my first meat recipe ::gasp:: I know.
I don’t have time to go into detail about it now – but please know this decision came from a lot of research, a lot of soul searching and the aim to eat sustainable – high quality meats.
Tip: Whatever you aren’t eating right away – drain away as much of the marinade as you can to slow down the “cooking” process. Try to eat same day – next day max.
Tip 2: KEEP YOUR FISH COLD – the colder the better, always, don’t leave your fish on the counter as you prep.
Tip 3: If you prefer things NOT spicy – just omit the jalapeño.
Servings: 4 – 6
Ingredients of Homemade Tortilla
- 2 C Masa Harina
- 1.5 – 2 C Hot Water (start with less)
- 1/2 teaspoon of Salt
- Combine ingredients in a bowl and knead the dough with your hand for a minute until the tough feels springy – but not damp, not dry and not sticky. If it gets too dry, add a little bit more water.
- Let rest for 30 minutes or more, in the fridge, covered. (You can skip this if you are in a hurry)
- Obviously use proper tools if you have them, but if you’re like me and don’t have a tortilla press and all that jazzz… get a piece of parchment paper out, place a small ball of dough on one half of the parchment and fold over the other side to cover it, get something to flatten it out (I used my 1 C measuring cup…) and then use a rolling pin to flatten a bit more.
- Very carefully remove from parchment and add to hot griddle/pan. (If it breaks – its too thin).
- Cook for about 2 minutes then flip.
- For this recipe – keeping cooking them a little longer to get them nice and crispy, rather than soft and pliable.
Ingredients For Ceviche
- 1 Filet of Sole – must be very fresh and high quality (.75lb – 1lb of fish)
- 3 – 4 large limes
- 1 Jalapeño
- 1 Avocado
- Quarter of a Red Onion
- 2 Tomatoes
- 1 Grip of Cilantro
- Make sure to keep your fish on ice or in the fridge until you are ready to move quick – the less time in warmth the better for your fish.
- Remove the blood line of your fish if there is one. (Cut out the dark strip down the center of the cut – this is the fishiest part of the fish).
- Roughly chop your Filet. Throw into bowl and add juice of 3 limes.
- Put back into the fridge while you prep the rest of your ingredients.
- Chop your Red Onion, Cilantro, Jalapeño and Tomatoes very small.
- Add into your marinating fish and mix well to combine.
- Let sit for about 30 minutes up to an hour.
- Serve with fresh warm crispy tortillas topped with avocado and salt.