Serves: 6 as a starter.
Preparation: 10 minutes. Marinate: 1 hour +
I love ceviche. It's light, fresh and incredibly tasty. Cold cooking the fish in lime juice gives it a lovely texture and delicate flavour. Served on a crisp tostada, it's a perfect Mexican starter.
- 240g tuna steak and 4 large scallops, as fresh as you can get - remember, we're only cold cooking in lime juice, so no "50% off to clear" fish.
- Juice of 4 limes
- 1 salad onion, finely chopped
- 1 chile, deseeded (I used a red jalapeno but you can use any chile to suit your taste)
- 2 ripe tomatoes, deseeded.
- 2 or 3 pickled Nopales (cactus leaves), chopped roughly (you can get Nopales from Mexgrocer)
- Half a handful of fresh coriander, finely chopped
- A pinch of dried oregano
- 6 tostadas - you can lightly oil and bake a corn tortilla in your oven or, as I did for this recipe, you can use ready made tostadas from somewhere like Mexgrocer.
- In a non-reactive bowl, combine the juice of the limes finely chopped salad onion & dried oregano.
- Chop about 3 tbsp of coriander, discarding the stalks as much as possible. Add to the bowl and stir the mixture to combine.
- Chop the chile finely and add it to the bowl.
- Chop the tomatoes and add to the bowl.
- Chop the nopales and add to the bowl.
- Slice the tuna against the grain into thin slices - about 0.5 to 1cm wide. Now reduce the long tuna slices into shorter pieces by tearing with your hands or using a knife.
- Cut the scallops into similar sized cubes as the tuna.
- Put the fish in the bowl and combine with the marinade, ensuring that it is well coated.
- Cover the bowl with cling film and place it in the fridge to marinate for at least an hour and up to 24 hours.
- Serve by spooning on to a tostada.
Optionally, mix some soured cream with chipotle paste and spoon over the assembled dish.