Dorado Ceviche
San Diego's summer coastal water temperatures have soared above the mid-seventies. It's another El Nino and they're forecasting it might carry over to next year as well. These conditions have brought loads of dorados to our shores. And that brings joy to Southern California fishermen, so they can make dorado ceviche!
That's my new recipe, dorado ceviche on tostadas. Since dodos are considered tropical water fish, I've come up with a tropical ceviche that pairs fresh dorado and mangos. Easy to make and fun to eat. All you need is some dorado, and a tropical appetite.
For more recipes like this, check out Fisherman's Belly Tacos and Ceviche section!
My buddy Chris, with his trophy dorado, caught just offshore in La Jolla from his kayak!
Dorado Ceviche Tostadas (serves 6)
1 pounds dorado fillets, cut into 1/2-in cubes
6 medium size limes or lemons
1 whole orange bell pepper, julienned
1 whole red bell pepper, julienned
1 bundle cilantro
2 mangos sliced and cubed
Kosher salt (2 tablespoons for cubed fish before immersed in lime juice, 1 tablespoon for final ceviche mixture before serving)
Coarse black pepper
Pinch of red chili flakes
1 bag tostada shells
Making The Dorado Ceviche Tostadas
1. Cut and chop the dorado into 1/2" cubes pieces. Liberally salt the fish, and set aside in a plastic tupperware container.
2. Juice approximately fresh limes or lemons, and pour over the cubed dorado. Make sure all your fish is covered with the juice. Refrigerate for 2-3 hours.
3. In a separate bowl, add julienned orange and red peppers. Add rough chopped cilantro and cut mangos. Add a pinch of salt and pepper to taste.
4. Remove dorado from refrigerator and strain out all the citrus juice. Add dorado to cut vegetables in a bowl and toss ingredients together. Add salt and pepper, and then check for saltiness.
5. With a large serving spoon, ladle ceviche mixture onto the Mexican tostada shells. Sprinkle with red chili flakes and serve. Now all you need a a tropical drink with some rum or tequila!
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