Ceviche is a great summer seafood dish that is healthy, requires no cooking, and is served cold. Most importantly, it’s sophisticated but incredibly simple to prepare- just let the acidic lime juice “cook” the raw fish and add some fresh flavors!
End summer with this refreshing ceviche dish! Use CookieCutterKingdom cookie cutters to create fun tostada shapes for any occasion.
I served the ceviche with whimsical whale-shaped tostadas, and although I used yellow corn tortillas because that is what I had on hand, blue corn tortillas would go swimmingly well with the whale theme!
Ceviche and Grilled Tostadas
Yield: 4 servings
What you'll need:
-16 six-inch yellow or blue corn tortillas, preferably non-GMO
-1 lb flounder filet, diced
-1 cup fresh lime juice (~6 limes)
-¾ cup cucumbers, peeled, seeded, and diced*
-1 heirloom tomato, seeded and diced*
-½ jalapeño pepper, finely diced*
-½ cup fresh cilantro, chopped
-Salt and freshly ground black pepper
*Dice all ingredients to about the same size
Use the cookie cutter and cut tortillas into whale shapes. Set aside.
Place flounder in a glass dish so the fish is in a single layer. Pour lime juice over the fish and gently mix to ensure all the fish is submerged. Cover with plastic wrap and chill for 15-20 minutes, until fish is white throughout.
Meanwhile, heat grill or non-stick grill pan over medium heat. Place whale-shaped tortillas onto the pan and cook on each side until dry and crunchy. Set tostadas aside in bowl.
Remove flounder from refrigerator and drain excess lime juice. Mix in cucumbers, tomato, pepper, and cilantro. Season with salt and pepper, to taste.
Serve ceviche immediately with grilled tostadas.