Ceviche de sierra makes a great appetiser when served with the
perfect scooping utensil - deep-fried tortillas, also known as
4skinless blue mackerel fillets, pin-bonedTo serve:juice of 1 lime, or to taste, plus wedges1pickled jalapeño, thinly sliced2 tsporegano1avocado, coarsely chopped1golden shallot, thinly sliced1 tbspolive oil1 tbsppomegranate seeds½ cup eachcoriander and flat-leaf parsley, tornTostadas220 gm(1¾ cup) masa flour (see note above)For deep-frying:vegetable oil
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.
Combine mackerel in a bowl with lime juice, jalapeño, oregano and a pinch of salt, toss to combine and stand for 1 minute.
Add remaining ingredients to a separate bowl, toss to combine, add mackerel mixture and serve with tostadas and lime wedges.