Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas executive chef Mike Minor.
FOR THE CEVICHE: 1 lb. boneless, skinless halibut (or a similar fish), cut into ¼" cubes 1 lb. peeled, medium shrimp, cut into ¼" cubes 1 cup fresh lime juice ⅓ cup finely chopped cilantro 2 tomatoes, cored and finely chopped 1 medium carrot, finely chopped 1 jalapeño, stemmed, seeded, and finely chopped ½ small red onion, finely chopped Kosher salt and freshly ground black pepper, to taste
FOR THE SAUCE: 3 cups cilantro leaves 1 tbsp. fresh lime juice ½ cup prepared mayonnaise
Kosher salt and freshly ground black pepper, to taste
1. Make the ceviche: In a large bowl, combine halibut, shrimp, and juice. Allow to marinate for 20 minutes. Drain and discard all but ½ cup juice. Add remaining ingredients, season to taste with salt and pepper, and stir gently to combine. Refrigerate for 20 minutes.
2. Make the sauce: In the bowl of a food processor, pulse cilantro, lime juice, salt, and pepper until finely chopped. Add mayonnaise and puree until smooth; chill until ready to serve.
3. Pour canola oil to a depth of 2 inches in a 6-qt. saucepan. Heat over medium-high until a deep-fry thermometer reads 350°. Working in batches, fry the tortillas until crisp, about 1 minute each. Drain on paper towels and season with salt.
4. To serve, spread a thin layer of cilantro mayonnaise on each crispy corn tortilla. Top with seafood ceviche mixture and garnish with avocado.