Ceviche with Blood Orange on Tostadas

It's the tail end of citrus season so I knew I had to get in my last fix of ceviche before all of that delicious fruit disappears until next winter.

I grabbed a blood orange, a ruby grapefruit and lots of limes to make this version, hence the pinkish purple hue to the fish. But lime and lemon are traditional, so don't feel the need to splurge on other citrus. Make sure at least half of the marinade is lemon or lime, the other citrus doesn't have enough acid to cure and thus transform the fish from raw to cooked.

My ceviche marinade always includes several cloves of garlic, at least half a jalapeno (deseeded and deveined if you like less heat) sliced in rounds, and some cilantro. But you can limit it to just citrus juice, if that is what pleases you.

Usually ceviche is served with chips, but here I wanted more fish and less chips, and a tostada worked perfectly.

Ceviche with Blood Orange on Tostadas
(Serves 2)

1/2 lb shrimp, deshelled and deveined, chopped

1/2 lb cod, chopped

2 blood oranges, juiced

1 ruby grapefruit, juiced

5 limes, juiced

2 cloves garlic, peeled and smashed

1/2 jalapeno, deveined and deseeded, sliced in 1/2 inch rounds

2 tablespoons cilantro leaves, chopped

1 avocado, diced

1 green onion, chopped

1/2 cup cilantro, chopped

1/2 cup orange bell pepper, diced

limes for serving

4 corn tortillas

oil for frying

Combine shrimp, fish, juices, garlic, jalapeno, and 2 tablespoons cilantro in a glass jar, such as a mason quart jar. Cover and refrigerate for at least 1 hour and no more than 24 hours.

When ready to eat, fry corn tortillas in 1/4 inch of oil in a frying pan until crisp; set aside to drain. Drain ceviche and combine fish and shrimp with avocado, green onion, bell pepper, and cilantro and scoop on top of tostadas. Serve with extra limes.

Hugs!