epicurious5.0
Ceviche Verde With Pepitas
In this ceviche verde recipe, halibut or sea bass is dressed with fresh lime juice blended with cilantro, mint, and pepitas. Serve on baked tostadas.
👥 6 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Paola Briseño-González📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Baked Tostadas
2
Preheat oven to 375°. Arrange 6 corn tortillas in a single layer on a baking sheet. Brush with 1 Tbsp. plus 1½ tsp. avocado oil and season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on both sides.
corn tortillas6. plus 1½ tsp. avocado oil1 Tbsp
3
Bake tortillas until starting to dry out, 5–⏱️ 7 minutes. Using tongs, turn and continue to bake until lightly browned and crispy, 5–⏱️ 7 minutes more.
4
Ceviche
5
In a small bowl, cover 1 small red onion, thinly sliced (about 1 cup), with cold water to remove some of the onion’s sharpness, about ⏱️ 20 minutes. Drain well and reserve.
6
Meanwhile, cut 1 lb. skinless fillet mild white fish, such as halibut or sea bass, into ⅓" pieces (about the size of a large navy bean). Transfer to a large bowl and season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
. skinless fillet mild white fish, such as halibut or sea bass1 lb
7
Purée 2 serrano chiles, stemmed, seeded, ½ cup fresh lime juice (from about 5 limes), ⅓ cup lightly packed chopped cilantro, 2 Tbsp. extra-virgin olive oil, 2 Tbsp. mint leaves (from about 2 small sprigs), ¼ cup unsalted roasted pepitas, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 Tbsp. water in a blender until smooth and creamy, about ⏱️ 2 minutes. Pour salsa over fish and season with freshly ground black pepper.
. extra-virgin olive oil2 Tbsp. mint leaves (from about 2 small sprigs)2 TbspFreshly ground black pepper
8
Add onions to fish along with 1¼ cups peeled, seeded, cut into half-moon cucumbers (from about 1 medium English hothouse cucumber or 2 Persian cucumbers). Chill ceviche at least ⏱️ 10 minutes or up to 30.
¼ cups peeled, seeded, cut into half-moon cucumbers (from about 1 medium English hothouse cucumber or 2 Persian cucumbers)1
9
Toss remaining ¼ cup unsalted roasted pepitas with ceviche until combined. Top with 1 avocado, quartered, sliced lengthwise ¼" thick and whole cilantro leaves (if desired).
10
Serve ceviche on tostadas (about ¾ cup ceviche per tostada). Top with remaining 1 avocado, quartered, sliced lengthwise ¼" thick.
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