Name: Ceviche de sierra
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 4 skinless blue mackerel fillets, pin-boned; To serve: juice of 1 lime, or to taste, plus wedges; 1 pickled jalapeño, thinly sliced; 2 tsp oregano; 1 avocado, coarsely chopped; 1 golden shallot, thinly sliced; 1 tbsp olive oil; 1 tbsp pomegranate seeds; ½ cup each coriander and flat-leaf parsley, torn; Tostadas; 220 gm (1¾ cup) masa flour (see note above); For deep-frying: vegetable oil

Ceviche de sierra

Australian Gourmet Traveller recipe for ceviche de sierra.

Serves 4

Prep

30M

Cook

10M

Total

40M

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Ceviche de sierra makes a great appetiser when served with the perfect scooping utensil – deep-fried tortillas, also known as tostadas.

Ingredients

4 skinless blue mackerel fillets, pin-boned

To serve: juice of 1 lime, or to taste, plus wedges

1 pickled jalapeño, thinly sliced

2 tsp oregano

1 avocado, coarsely chopped

1 golden shallot, thinly sliced

1 tbsp olive oil

1 tbsp pomegranate seeds

½ cup each coriander and flat-leaf parsley, torn

Tostadas

220 gm (1¾ cup) masa flour (see note above)

For deep-frying: vegetable oil

Method

Main

1.For tostadas, stir masa flour, a pinch of salt and 290ml hot water in a large bowl to combine, then knead to a soft dough, adding more hot water if necessary. Set aside to rest (30 minutes), then divide into 15 balls and roll out into 5mm-thick rounds with a rolling pin or tortilla press. Preheat a dry frying pan over medium heat and cook tostadas one at a time, turning occasionally, until golden (3-5 minutes), then cut into rough pieces. Preheat oil to 170C in a deep saucepan. Add tostadas and turn until crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper.

2.Combine mackerel in a bowl with lime juice, jalapeño, oregano and a pinch of salt, toss to combine and stand for 1 minute.

3.Add remaining ingredients to a separate bowl, toss to combine, add mackerel mixture and serve with tostadas and lime wedges.