From The Admirals Kitchen!

JC,s Fish Tostadas Recipe!!

Mexican Fish Tostada Recipe

• Yield:Serves 4-6

This recipe details how to fry up corn tortillas to make the tostada shells. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4-5 minutes, or until you can smell the aroma of them cooking. Don’t keep them in the oven too long, or they will get burnt. Just heat them enough to lightly toast them.

Ingredients

• Grape seed oil, canola, or other high smoke-point cooking oil
• 12 corn tortillas
• Salt
• Refried beans (2 15-ounce cans, or you can make your own refried beans)
• 1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
• 2 medium tomatoes, chopped
• 1-2 chopped peeled and pitted avocadosor guacamole
• 8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese
• 1 cup of Salsaor 1/2 cup sliced pickled jalapeños
• A handful of chopped fresh cilantro

Method

1 Heat refried beans in a frying pan, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them. For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese. Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency

2 Optional pre-frying step: to help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so. Pour enough oil into a frying pan so that you have a quarter inch layer of oil. Heat the oil on medium high heat until sizzling hot, but not smoking. One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough. Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so. (The tortilla should be fairly stiff and crisp. If not, the oil is not hot enough.) Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt. Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm.

Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.

3 To serve, place toppings in separate bowls, with a larger serving dish for the beans. Bring out the tostada shells in batches, keeping those unused warm in the oven. To prepare one’s tostada, spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.) Don’t load the tostada too much or you’ll find it difficult to eat. Eat by picking up the tostada with both hands (like a pizza slice).

JC,s Tangy Green Ceviche!

What could be cooler, literally, than this tangy, refreshing ceviche from Vicente Del Río, owner and chef of JC,s Mexican Cuisine. 

It’s totally green, meaning no red tomatoes, only a couple of tomatillos. 

JC,s CEVICHE VERDE
Green Ceviche
1 pound fish you like
1 cup freshly squeezed lime juice
Salt
Black pepper
1 large clove garlic, chopped
1/3 small onion, diced
2 small tomatillos, husks removed, cut in halves
1 avocado, peeled, seeded and sliced
1/2 bunch cilantro, stems removed
1/4 cup flat leaf parsley leaves
1 serrano chile, stemmed, seeded and chopped
1/3 small cucumber, peeled, seeded and diced
2 tablespoons olive oil
1/2 teaspoon Mexican oregano, crumbled
Tostada bases or chips 

Dice the halibut and place in a bowl. Stir in the lime juice and salt and pepper to taste. Refrigerate for 1 hour.

To make the salsa, combine the garlic, half of the diced onion, the 2 tomatillos, the avocado, cilantro, parsley and serrano chile in a blender and blend until finely ground.

Drain the halibut and place in a serving bowl. Add the salsa, the remaining onion, the cucumber, olive oil and oregano. Mix well. Taste and adjust the seasonings as necessary. Refrigerate for 30 minutes before serving. Spoon onto tostada bases or accompany with tostada chips.

Makes 6 servings.

BEWARE: Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You don’t want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http://www.jcsportfishing.com http://youtu.be/tSXN6pifQyQ