Hello, Ceviche lovers (or soon-to-be!), you're in for a treat! Have you been wondering how to make this amazing appetizer? Well, you've come to the right place! Again, this dish is different in Central America than it is for South America and we will be using raw catfish, as opposed to shrimp or oysters.
For this Peruvian/Ecuadorian dish, you'll need the following to make 4-6 servings:
Approximately 1 ½ lbs. of Catfish cut up into bite size squares
1 large Red Onion cut into vertical thin slices to create "C" shaped pieces.
1/3 of a Cilantro bunch, finely chopped
20-30 juicy Limes or about 6-7 oz. of lime juice
½ tsp. of Garlic Salt (OR minced garlic) *special ingredient, optional.
Dash of Pepper and desired amount of extra Salt (only about ½ tsp. Salt if Garlic Salt was used.) Taste final dish until salt is perfect.
4-6 Hard Shell Flat Round Tostadas
1 tsp of Mayonnaise to top off the ceviche tostada
Please edit amounts of each ingredient according to your desire. Some people don't like too many onion pieces and some don't like garlic. I have even seen many not very thrilled about Cilantro!! (No Way!)
Cooking time: 20-25 minutes, depending on chopping time and as little as 13 minutes if chopping is done. Yes, that easy!
Put chopped-up Catfish into a large bowl. Squeeze limes onto Catfish until fish is submerged in lime juice. Add garlic salt OR minced garlic, not both. Add pepper and onions and stir. Wait for 5-8 minutes so fish is cooked by lime juice. Then top off with cilantro and add extra salt, if desired and stir. Wait for another 5 minutes before serving onto a tostada. If you'd like a little fire to go with it, Tapatio Hot Sauce is a great addition! Mmmm… enjoy!
Appetizer – Peruvian Ceviche Tostada a la Nóle! Hello, Ceviche lovers (or soon-to-be!), you’re in for a treat! Have you been wondering how to make this amazing appetizer? Well, you’ve come to the right place! Again, this dish is different in Central America than it is for South America and we will be using raw catfish, as opposed to shrimp or oysters. For this Peruvian/Ecuadorian dish, you’ll need the following to make … more
Devora Lee published a picture of her shrimp ceviche on Facebook (see the attached photo). There were two problems with this - at the time I saw the posting, I was starving and it seemed like a really good idea. Secondly, I'd already got dinner planned... three hours away! She was good enough to publish her recipe, which is: "I soaked 1 lb of bay scallops and one lb of coarsely cut shrimp in lime juice over night. Then I chopped up … more
Ceviche (also spelled as cebiche or seviche) is citrus-marinated seafood. Its true birthplace is unknown; some believe the dish to have originated in Polynesia, while others claim that it was developed by the Spanish (who introduced it into Latin America along with citrus fruits such as the lime, lemon or bitter orange). Still others claim it originated along the coasts of Ecuador before the arrival of the Spanish. If such is the case, another acidic fruit—such as Banana passionfruit—must have been used to prepare the dish, as citrus fruits were introduced into the Americas by the Spanish. Many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche.