RodS > wrote:
> mmmm I have no idea what "Ceviche Tostada with Labuyo hot sauce" is,
> maybe like Mexican vegemite on toast?
>
> Were they your "fries" or our chips or your "chips" and our crisps?
>
> We seem to be separated by an ocean and a "common" language :-)

G'day, Rod,

One version:

Ceviche de Baja

6 cups Mexican Ceviche (recipe immediately following)
1/2 head lettuce, shredded
12 fried flat [corn] tortillas
2 cups guacamole
2 cups Chihuahua or Jack cheese, grated
1 cup salsa fresca and/or salsa verde

HOW TO MAKE THE CEVICHE

Ceviche originated in places where seafood was plentiful but
refrigeration rare. Ceviche is usually served as an appetizer, but is
wonderful in these tostadas as well. It's delicious, low in calories and
has become popular all over California, Baja and mainland Mexico because
of its subtle but spicy taste.

2 pounds cubed white fish or bay scallops, raw
5 - 10 fresh serrano or jalapeño chiles (very hot), diced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
3 ripe tomatoes, diced
1 - 2 cloves garlic, minced
1 avocado, diced
1 bunch cilantro, with stems removed and diced
1 tsp brown sugar
salt and pepper to taste
2 cups lime juice
1/2 cup lemon juice

In a large bowl combine all ingredients except l/2 the avocado and
cilantro. Toss gently but thoroughly, making sure all fish is coated
with lemon-lime mixture.

Cover and refrigerate for one to three hours, stirring occasionally.
Fish should become quite white and scallops will lose translucent
appearance. (Once this happens, you will know that the lemon juice has
"cooked" them and they are quite okay to eat.) Just prior to serving,
add avocado and top with remaining cilantro.

Spoon the chilled ceviche directly onto fried flat tortillas. Top with
listed toppings and serve immediately.

Labuyo is a Philipine hot sauce made by Mama Sita. Thai Sriracha will do.

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