For the ceviche: Combine the sea bass
, olive oil, cilantro, orange juice
, green onions, lime juice, garlic, jalapenos and some salt and black pepper and refrigerate 1 to 2 hours.
For the salsa roja: Heat the oil in a saucepan
over medium heat, and then saute the onions, garlic and serrano until the onions are translucent, 2 to 3 minutes. Stir in the tomatoes and oregano
about 10 minutes, and then remove from the heat and let cool slightly. Puree the mixture in a blender
until coarsely pureed. Season with salt and black pepper, stir in the parsley
, if using, and let cool.
For the tomatillo and avocado salsa: Heat a cast-iron or other heavy-bottomed pan until very hot. Add the olive oil and tomatillos
and cook until the skins blister and burst. Stir in the onions, garlic and poblano and cook over medium heat until the onions are translucent and half the tomatillo juice has evaporated, 7 minutes. Transfer to a food processor
along with the lime juice and avocado
and blend until smooth.
For the tostadas: Heat the oil to 350 degrees F in a small pot. Fry
the tortillas one by one until golden and crispy, about 1 minute per side. Transfer to paper towels to dry and sprinkle with the salt, adding more if needed.
For assembly: Spoon a dollop
of the salsa roja onto the base of the tostada
. Place 2 tablespoons of the ceviche
on top, taking care to leave most of the juice behind. Spoon the tomatillo salsa over top and garnish with Chile and Lime Cream, Pickled Red Onions and cilantro leaves.
Cook's Note: As an alternative, you can use some of your favorite spices
to season the tostadas after they've been fried.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.