1 1/2 poundsskinless, boneless dorado,(or other fish)
Salt
1cuplime juice
1medium white onion, minced
1 to 4serrano chiles, minced
1yellow or orange bell pepper,diced small
1teaspoondried Mexican oregano(optional)
4 to 6Roma tomatoes, diced small
1/2 cupchopped cilantro,or more if you want
sliced radishes,for garnish
GUACAMOLE
Salt
1/4cupminced white onion
1serrano, minced
3tablespoonslime juice
2tablespoonsminced cilantro(optional)
2avocados
TOSTADAS
12 to 18 corn tortillas
Instructions
To make the ceviche, chop the fish small, or run it through a meat grinder with a coarse die, about 6.5 mm if you have a choice. Put it in a bowl and mix in the lime juice, Mexican oregano, minced onion, bell pepper and serranos. Sprinkle some salt over everything and set this in the fridge for at least 30 minutes.
Meanwhile, make the guacamole. If you have a molcajete, a basalt mortar and pestle, use that. If not, use a regular mortar and pestle. If you don't have that, use a food processor. Start by adding the onion and serrano and some salt. Pound or grind that together into a paste. Add the lime juice and cilantro and grind that in, then pound and grind in the avocado. Adjust the seasoning with salt and lime if needed. If you only have a food processor, toss everything in at once.
After you've done that, toast or fry the tortillas to make tostadas. If they are stale, you can toast them on a comal or griddle until they are crispy, turning them from time to time. You want to do this over high heat. You can also fry them in a little vegetable oil or lard. Get the oil hot, about 350°F, and fry the tortillas, turning them a few times, until the bubbles die down, about 5 minutes. Use tongs to press down any spots that balloon up.
If your tortillas are not stale, the best way to make tostadas is to set them directly over a gas burner or charcoal grill that's hot but not blazing. Turn them frequently until they are crispy. Some spots may catch fire. Blow them out.
When you are getting ready to serve, mix the tomatoes and cilantro into the ceviche.
To finish, spread some guacamole on the tostadas, top with the ceviche -- drain it with a slotted spoon -- and garnish with the radishes.