Snack · Mexican · 15 min
Ceviche-Style Atlantic Cod Tostadas with Cilantro-Lime Salsa
- Calories
- 123
- Protein
- 3g
- Carbs
- 24g
- Fat
- 1g
Ingredients
- 70 g Atlantic cod fillet
- 1 each corn tortilla
- 60 g tomato
- 70 g orange
- 7 g extra virgin olive oil
- 5 g cilantro
- 10 g lime juice
- 0.25 tsp salt
- 0.125 tsp black pepper
Method
- 011. Ensure Atlantic cod fillet was previously frozen at -4°F (-20°C) for a minimum of 7 days (or -31°F/-35°C for 15 hours) for parasite control prior to raw preparation.
- 022. In a small glass bowl, combine the diced cod with 5 g of lime juice and a pinch of salt. Cover and chill in the refrigerator for 15-20 minutes until the fish turns opaque and firm.
- 033. In a separate bowl, toss together the diced tomato, orange segments and juice, remaining 5 g of lime juice, chopped cilantro, and extra-virgin olive oil. Season with a pinch of black pepper.
- 044. Heat a dry skillet over medium-high heat and toast the corn tortilla until crisp and golden brown, about 2 minutes per side.
- 055. Drain excess lime juice from the cured cod and gently fold into the citrus tomato salsa. Spoon the mixture onto the tostada base and serve immediately.
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