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

Ceviche

Ingredients of Homemade Tortilla

  • 2 C Masa Harina
  • 1.5 – 2 C Hot Water (start with less)
  • 1/2 teaspoon of Salt

Directions

  1. 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.
  2. Let rest for 30 minutes or more, in the fridge, covered. (You can skip this if you are in a hurry)
  3. 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.
  4. Very carefully remove from parchment and add to hot griddle/pan. (If it breaks – its too thin).
  5. Cook for about 2 minutes then flip.
  6. For this recipe – keeping cooking them a little longer to get them nice and crispy, rather than soft and pliable.

——-CEVICHE TIME——–

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

Directions

  1. 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.
  2. 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).
  3. Roughly chop your Filet. Throw into bowl and add juice of 3 limes.
  4. Put back into the fridge while you prep the rest of your ingredients.
  5. Chop your Red Onion, Cilantro, Jalapeño and Tomatoes very small.
  6. Add into your marinating fish and mix well to combine.
  7. Let sit for about 30 minutes up to an hour.
  8. Serve with fresh warm crispy tortillas topped with avocado and salt.
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