Cholula® Citrus Ceviche | McCormick For Chefs®

A light and flavorful appetizer of fresh fish in citrus juice seasoned with Cholula® Green Pepper Hot Sauce.

Ingredients

Servings

Avocado Mousse | Serves 4
2 each Avocados
1/4 cup Thai Kitchen Coconut Milk
3 cloves Garlic
1 tbsp Cilantro, chopped
2 tsps Jalapeno, minced
1/4 tsp Salt
Marinated Onions | Serves 4
1/4 cup Red Onion, julienne
2 tbsps Olive OIl
2 tsps Lime Juice, fresh
1/2 tsp Salt
Citrus Ceviche Tostada | Serves 4
1/4 cup Lime Juice, fresh
1/4 cup Lemon Juice, fresh
2 tbsps Cholula® Green Pepper Hot Sauce
8 oz Raw Fish, sashimi grade, 1/2" dice
4 each Corn Tortilla, 6"
1 tsp Cattlemens ® Chili Lime Rub
16 each Grapefruit Segments
4 slices Radish, thinnly sliced
4 tsps Cilantro, picked leaves

Procedure

Avocado Mousse

In a blender, combine avocado, coconut milk, garlic, cilantro, jalapeno, lime juice, and salt. Blend until smooth and airy. Hold refrigerated for service.

Marinated Onion

In a bowl, combine red onion, olive oil, lime juice, and salt. Toss until onions are well coated. Hold refrigerated for service.

Prep

In a bowl, combine lime juice, lemon juice, and Cholula Green Pepper Hot Sauce. Mix well and add fish. Toss until fish it well coated. Cover and refrigerate at least 3 hours or until seafood is opaque, turning occasionally. Hold refrigerated for service.
Set fryer to 350°F. Drop tortillas in fryer and place fryer basket over top to keep tortillas flat. Fry until golden brown and drain.
Season tortillas on both sides with Chili Lime Rub. Hold room temperature for service.

Service

For each serving, spread with 3 tablespoons of avocado mousse over one side of 1 seasoned tortilla. Plate as desired and top with 2 ounces ceviche.
Garnish with 4 grapefruit segments, 1 radish slice, 1 tablespoon red onion, and 1 teaspoon cilantro. Serve chilled.

CHEFís TIP!

For a different take on this dish cut tortillas into wedges before frying and use ingredients for ceviche nachos!

Recipe type: Appetizers

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