RH Staff

Yield: 24 tostaditas.

1 lb. very fresh boneless, skinless ocean fish fillets (tuna, marlin, snapper, grouper or salmon), cut into 1/4" dice
1 cup fresh lime juice
1 1/4 cups peeled, seeded, chopped tomatoes
1/2 cup sliced pitted green olives (preferably manzanillo)
3 Tbsp. chopped cilantro leaves
2 Tbsp. (or to taste) finely chopped, seeded serrano chiles
1/2 cup finely chopped onion
2-3 Tbsp. olive oil
3/4 tsp. salt
1 tsp. sugar (optional)
1 ripe Mexican Hass Avocado (8 oz.), peeled, pitted and diced
24 large flat tortilla chips (preferably housemade)

In a bowl, combine fish and lime juice. Cover and refrigerate up to 6 hours until fish is no longer pink (raw looking) when broken apart. Drain in a colander, pressing gently to remove excess lime juice. Fish can be refrigerated for up to 18 hours at this point.

For tomato-serrano salsa: In a bowl, combine tomatoes, olives, cilantro and chiles. Place onion in a strainer; rinse under cold water and add to tomato mixture.

To finish seviche: Just before serving, mix drained fish with tomato-serrano salsa and the olive oil. Taste and season with salt and sugar (if needed). Cut avocado into half; twist to separate; remove pit by lightly striking with a knife blade and twisting; with a spoon, scoop flesh from shell; dice. Stir diced avocado into seviche.

To plate: Spoon a generous tablespoon of fish mixture onto each tortilla chip. Arrange seviche-avocado tostaditas on serving plates or platter.

Recipe Provided By: Chef Geno Bahena, Chilpancingo, Chicago.