Ceviche de sierra

AT A GLANCE

  • Serves 4 people

Ceviche de sierra makes a great appetiser when served with the perfect scooping utensil - deep-fried tortillas, also known as tostadas.

  • 4 skinless blue mackerel fillets, pin-boned
  • To serve: juice of 1 lime, or to taste, plus wedges
  • 1 pickled jalapeño, thinly sliced
  • 2 tsp oregano
  • 1 avocado, coarsely chopped
  • 1 golden shallot, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp pomegranate seeds
  • ½ cup each coriander and flat-leaf parsley, torn
  •  
  • Tostadas
  • 220 gm (1¾ cup) masa flour (see note above)
  • For deep-frying: vegetable oil
01   For tostadas, stir masa flour, a pinch of salt and 290ml hot water in a large bowl to combine, then knead to a soft dough, adding more hot water if necessary. Set aside to rest (30 minutes), then divide into 15 balls and roll out into 5mm-thick rounds with a rolling pin or tortilla press. Preheat a dry frying pan over medium heat and cook tostadas one at a time, turning occasionally, until golden (3-5 minutes), then cut into rough pieces. Preheat oil to 170C in a deep saucepan. Add tostadas and turn until crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper.
02   Combine mackerel in a bowl with lime juice, jalapeño, oregano and a pinch of salt, toss to combine and stand for 1 minute.
03   Add remaining ingredients to a separate bowl, toss to combine, add mackerel mixture and serve with tostadas and lime wedges.

Topics:

SPRING, APPETISER, MEXICAN, DRINK SUGGESTION

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND LISA FEATHERBY

Drinking Suggestion:

A LIGHT TEQUILA OR AN OFF-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Sep 2011

Sep 2011

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