I’m not a Mexican citizen as you might have noticed BUT living in México is inevitable to feel in love with its food, and be seduced by all the cheerful atmosphere surrounding their Independence Day fiesta… by all means this hyper easy recipe of Róbalo Ceviche Tostadas are ideal to begin the Mexican festivities.
These Róbalo Ceviche Tostadas are in its simplicity something extraordinary, light and exquisite to the palate. From the moment I tasted the ceviche made by Lupita in her restaurant right here in Villahermosa I became obsessed by it, and this was my first attempt in making my own Róbalo Ceviche Tostadas, and I’m glad that it turned out quite good, SO GOOD that Today I’m sharing this recipe with you! I tried to replicate Lupita’s ceviche, She’s THE MASTER in this town in the fine art of ceviche! and I’m so grateful for her amazing guidance.
I loved that She was so open, and transparent and without any hint of contempt to share every card behind her sleeve just for me to achieve the ceviche perfection that She has mastered over the years, and thanks to her kind collaboration I cannot imagine to be more certain to share this very recipe of Róbalo Ceviche Tostadas, that I’m sure you’re going to LOVE and comeback to it every time you’re in need of something tasty, fresh and light for the belly (-:
Róbalo or sergeant fish or common snook for others behaves exceptionally well in ceviche recipes, because róbalo holds its firm-fleshed structure even while the limes juices are doing the job of cooking its meat. You have to marinate the fish the right amount of time, you’ll tell your fish is already cooked when its meats turn from see-through (translucent) to plain white.
A super easy and fresh recipe, ideal to begin Mexican festivities without any complication, start celebrating with your very own fresh raw cured róbalo on top of the crispiest corn tostadas!
- This hyper delicious Róbalo Ceviche Tostadas recipe begins by finely chopping all your vegetables. Set aside.
- Diced róbalo fish in ½ inch (1cm) cubes, transfer to a bowl and marinate the fish in the lime juice, make sure to cover all the fish in the lime juice, season with a pinch or two of salt, and cover in plastic wrap set in the fridge to marinate from 45minutes to 1 hour. If you’re making more fish than I did you must let the fish marinate longer.
- Pour off the lime juice, just leave it moist and transfer to a new bowl, add the juice of a freshly squeezed lime, add the vegetables, check the salt, add pepper and lastly add the sesame seeds and the cilantro, stir gently, serve on top of tostadas and add some avocado slices too.
Yield: 4 tostadas
Prep Time: 01 hrs. 00 mins.
Cook time: 00 hrs. 45 mins.
Total time: 1 hrs. 45 mins.
Tags: Ceviche, Tostadas, Róbalo, Mexican Cuisine, Mexican Wine, Monte Xanic, Recipe, Fresh Recipes, Mexican Lime, White Wine.
To pair your very own Róbalo Ceviche Tostadas you can serve those with a dry, crisp white wine. For me a proper celebration cannot be complete without a toast and an exquisite glass of wine in hand and this Sauvignon Blanc Viña Kristel from Monte Xanic was perfect for this occasion I couldn’t think in anything better for these festivities than a Mexican wine. If you’re not a connoisseur in wine tasting you cannot go wrong with a dry white wine with fish dishes which in this case matches greatly with lime juice too ;D
Perhaps I somehow managed to abuse in using a lot of the pictures a took when shooting this recipe but I was excited about the ceviche and the lightning, isn’t it marvelous?... Anyhow, Hugs Chokolovers… For more recipes, tips, any questions or comments visit Chokolat Pimienta’s Youtube Channel and don’t forget to Like & SHARE! :D