BENGINGI
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Strawberry-Kiwi Ceviche Tostada
cook:
15 min
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Strawberries and serrano might be the boldest ceviche combo you’ve never tried. I fillet fresh red snapper, dice it up, and marinate it in a strawberry-lime-serrano sauce that hits the perfect balance of sweet, tangy, and spicy. While the fish cures, I fry up corn tortillas until golden and crisp—none of that store-bought stuff. Then it all comes together: the fresh ceviche piled high, topped with crushed pistachios, pickled onions, cilantro, and a final drizzle of serrano hot sauce for that extra kick. The best part? It’s all ready in under 20 minutes. Fresh, simple, and completely next-level.
4 tostadas
US
original
metric
Ingredients
For the ceviche:
1 lb sushi grade fish, cubed
3 strawberries
2 kiwis, cubed
2 lime, juice
1 tbsp Serrano hot sauce
1 tsp salt
For the tostada:
4 corn tortillas
1 ½ cups of neutral oil (for frying)
2 tbsp pickled onions
cilantro leaves
1 tbsp pistachios, crushed
Serrano hot sauce
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