Crudo Ceviche

Crudo recipes originated in the mediterranean. Think of it as another form of ceviche. In the mediterranean, raw fish crudo is created with simple seasonings, vinegar or lemon, and an assortment of veggies. This tradition got picked up by Peruvians, and now most of South America. With only a few changes to the mediterranean recipe, now there is a wide variety of crudo ceviches all through out the Latin America.

My new crudo recipe is designed to broaden your raw fish experience beyond the sushi bar. It's easy to create and once mastered, you'll see the limitless possibilities of eating crudo ceviche, especially on tostadas. Enjoy!

Since crudo ceviche is truly a raw fish dish, it's always a good idea to freeze your fish as a precaution for parasites. For how long? Learn the answer to that question and more from my

safe fish practices video.

My buddy Gabe and his 35 pound yellowtail off the coast of San Diego.

Yellowtail Crudo Ceviche Tostadas (4-6 tostadas)

1/2 pound yellowtail cut into small cubes

2 chilaca peppers thinly sliced rounds

1 medium sized red onion thinly sliced

1 habenero thinly sliced (used as garnish)

6 limes juiced

1 tablespoon coarse sea salt

1 tablespoon black pepper

1 tablespoon Tajin Seasoning

1 package Tostada Shells

Making The Crudo Ceviche Recipe

1. Add the red onions, chilaca peppers, cut fish into a mixing bowl. Add the lime juice, salt, pepper and Tajin seasoning

and mix.

2. Immediately serve on tostada shells, then garnish is sliced habenero.

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶

➤ Large 10.5-quart Aluminum Soup Pot w/Lid http://amzn.to/2CJLAfy

➤ Shun Japanese 7-inch Hollow Ground Knife http://amzn.to/2GTzRgZ

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➤ Himalayan Pink Sea Salt 10oz

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