Hi, I’m Elise. Today, I’m gonna show you how to make brad’s wild ling cod, ahi, and heirloom tomato ceviche recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s wild ling cod, ahi, and heirloom tomato ceviche Recipe
Brad’s wild ling cod, ahi, and heirloom tomato ceviche is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Brad’s wild ling cod, ahi, and heirloom tomato ceviche is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook brad’s wild ling cod, ahi, and heirloom tomato ceviche using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Brad’s wild ling cod, ahi, and heirloom tomato ceviche:
- Take 1 good sized red onion, fine chop
- Get 3 LG jalapeños, seeded and minced
- Make ready 2 yellow boy tomatoes, chopped
- Make ready 2 tomatoes, chopped
- Get 3/4 lb 51-60 count cooked shrimp peeled and tails off
- Prepare 2 tbs minced garlic
- Prepare 1 bunch cilantro, chopped
- Prepare 1 tsp cumin
- Take 1 tsp chili powder
- Make ready 1-2 tbs kosher salt to taste
- Prepare Juice of 4 large limes
- Take 1 1/2 lbs ling cod, cut into bite size pieces
- Make ready 4 Oz ahi tuna filet, cut into bite size pieces
- Prepare Toppings
- Take Shredded cheddar cheese
- Make ready Grated cotija cheese
- Get Hot sauce
- Make ready Tostada shells
Steps to make Brad’s wild ling cod, ahi, and heirloom tomato ceviche:
- Combine both types of fish and lime juice in a bowl. Refrigerate for a half hour. Stir often
- Combine the rest of ingredients except toppings in another large bowl. Stir well.
- After a half hour, fish should be opaque. Combine into other bowl including juice. Stir well. Refrigerate for a half hour.
- Stir well again. Plate a tostada shell. Top with ceviche. Add cheddar and cotija. Drizzle with hot sauce. Serve immediately. Enjoy.
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