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Ceviche de sierra

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

You'll need

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


  • 01
  • 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.
  • 02
  • Combine mackerel in a bowl with lime juice, jalapeño, oregano and a pinch of salt, toss to combine and stand for 1 minute.
  • 03
  • Add remaining ingredients to a separate bowl, toss to combine, add mackerel mixture and serve with tostadas and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A light tequila or an off-dry riesling.

Featured in

Sep 2011

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