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Wild Caught Cod and Shrimp Ceviche with Avocado Crema on Baked Tostadas
(Serving Size 2-4 Guests)
Martin and I were craving ceviche and looked up a few recipes and YouTube videos to find the perfect one. We ultimately blended a few concepts from a couple of sources online and added our own little twist of goodness making a Peruvian ceviche. Here is the recipe below and what better day to make this delicious ceviche than today, Cinco De Mayo! Happy nest cooking!
Ingredients (Ceviche)
1 lb Wild Caught Cod
1 lb of Medium Shrimp (some recipes say to keep tail on for enhanced flavor, but we bought ours de-veined and tails off)
1/2 of a Red Onion sliced thinly
1/2 Jalapeno diced fine
1 Small Bell Pepper diced fine
1 Piece of Ginger (small portion) diced fine
1/4 cup Cilantro cut fine
1/4 Parsley cut fine
1 cup of Clam Juice
6 stalks of Celery diced fine
8 Limes juiced and set aside
Olives (handful)
Chop and dice all your veggies from the ingredient list and set aside. Take your finely sliced onions and put them in an ice bath for added freshness and crunch. Cut chunks of the cod or white fish of your choice and set aside. Take your shrimp and place them in a pot on medium-high heat and cook in a 1/2 cup of clam juice for 1-2 minutes. Take the shrimp out and put them in an ice bath. Grab a large bowl and pour in 1/2 cup of clam juice, add your chunks of cod and cooked shrimp to the bowl. Add your lime juice and diced veggies to the bowl. Add salt and pepper and mix. Take your ceviche and place in the refrigerator for 5 minutes while you prepare your avocado crema and tostadas.
Ingredients (Avocado Crema)
2 Ripe Avocados
2 Tablespoons Greek Yogurt
1 Garlic Clove
Sea Salt and Black Pepper to taste
Add ingredients to a blender and blend away! Spoon and spread the avocado crema on baked tostadas. We used, CHARRA'S baked corn tostadas as they had the least amount of processed additives and dyes. You can easily make your own tostadas too with cornflour and water. We wanted to get these to opt-out of frying them. You can heat the baked tostadas in the oven for a few minutes and we drizzled ours with olive oil and topped them with sea salt and pepper.
Take your ceviche out of the fridge and assemble on the tostadas covered with avocado crema, bite and enjoy this scrumptious dish! Check out our video below to show you the process!
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