Tomatillo Ceviche Tostaditas
Marcela Valladolid
6 servings
45 minutes
Mexican
Tacos & Tostadas
Easy
Bite-size tostaditas topped with a fresh raw tomatillo, avocado and serrano ceviche and a little queso fresco. Vegetarian, and vegan without the cheese. From the book Casa Marcela.
Ingredients
- 9 (6-inch) corn tortillas
- 8 medium tomatillos, husked, rinsed, and diced into 1⁄8-inch cubes
- 1 avocado, peeled, pitted, and diced into 1/4-inch cubes
- 1/4 onion, diced into 1⁄8-inch pieces
- 1 fresh serrano chile, stemmed and diced into 1⁄8-inch pieces
- 3 tablespoons freshly squeezed lime juice
- Matriarca Sal de Colima and freshly ground black pepper
- 1/4 cup crumbled queso fresco
- Extra-virgin olive oil, for drizzling
- Finishing Matriarca Sal de Colima
Directions
- Using a 2-inch round cookie cutter, cut 2 rounds out of each tortilla to make tostaditas. (Don’t throw the scraps out! You can use them for chilaquiles.)
- Heat a grill pan over high heat.
- Grill the tortilla rounds until they are crispy and no longer pliable, about 4 minutes per side. They will be dark on some edges and in spots (more flavor!). Set aside.
- Meanwhile, add the tomatillos, avocado, onion, serrano, and lime juice to a bowl and stir well to combine. Season to taste with salt and pepper.
- Add the crumbled queso fresco and toss gently.
- Top each tostadita with 1 heaping tablespoon of the ceviche. Drizzle with olive oil, sprinkle with finishing salt, and serve immediately.
