Mexican tostada of trout ceviche with lemon zests, lime and dill
Salted, Salmon and tuna, Fish, Seafood & Shellfish
Mexico is waiting on you with this dish full of freshness.
IngredientsRecipe for 12 Tapas
Preparation time: 45.00 min
Preheat your Deep Fryer at 375.00 °F
Dice finely the mango and tomato flesh.
Roughly chop most of the parsley leaves, save some for the end.
Finely slice the trout (2 to 3 mm in thickness for the slices)
Chop the chillies in fine slices.
Mix all the ingredients in a saucepan, bring to a boil and pour on the chlli slices. Keep them covered in liquid.
You can leave them like that for several days or eat them after an hour of pickling.
Wait a good 30 minutes before serving the ceviche.
Mix the mando and tomato dice, add the lemon zest and the lime juice. Finish with some olive oil and some chooped parsley.
Cover the trout with the marinade for at least 15 to 20 minutes.
Then, whether you have small tortillas or big ones that you'll cut in triangles, you just have to deep fry them (idealy without coloration). Drain off the excess oil, you can now call them Tostadas.
This dish can also be served as a starter, just adjust the quantities.