At Perla, the ceviche changes every day, says chef Jon Mitchell. So it’s listed on the menu as Daily Ceviche, because they use whatever is freshest and fished from local waters. “The fish I think work the best are flounder, mahi and wahoo. Home cooks should use whatever is freshest at the seafood shop” he says. ‘We serve it on top of a garnished tostada.”
Daily Ceviche Marinade with Tostadas
Ingredients
For the marinade:
- 2 cups small-diced fresh fish
- 1 cup crushed yellow tomatoes
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 4 tablespoons oil
- ½ teaspoon salt
- Optional: 2 tablespoons chopped fresh cilantro
For the tostada topping:
- 6 pieces thin shaved red onion
- 3 pieces sliced jalapeño
- 6 pieces diced oranges
- 5 pieces diced avocado
- 1 teaspoon diced cucumber
- Season with salt and a little hot sauce.
Instructions
- In a medium bowl, combine all ingredients for the marinade with the fish. Marinate for at least 4 hours in the refrigerator.
- Making tostadas at home is very simple. Preheat oven to 425°F. Brush the corn tortillas with a little oil. Place them on a rack and bake until golden brown. Season with salt when they come out and let them cool to room temperature.
- Place one tostada on six plates. Divide marinated fish among them.
This recipe originally appeared in the Fall 2024 issue.
Photo by Doug Young
