I don't deny that chopping the fish into such tiny pieces seems perhaps against the express ethos (if I might put it that way) but there['s no logic that can dissuade me. Besides, it really means that you hardly have to steep the fish in the acidy juices at all before it is "cooked" or rather denatured (yes, that is the term) by the lime. Not that that is my reason: I find that eating big chunks or raw fish, no matter if it is cured in some way by its acid bath, can spook people out and this dainty confetti somehow doesn't. I am mad for it, and truth to say, really love it with a big bowl of tortilla chips on the side, but for elegance often produce little toasts or tostadas instead. I get a slender French stick or ficelle loaf and cut into thin slices; 1 loaf should yield about 40 mini tostadas. Brush with a little oil and then burnish slightly in a 400 degree F oven for 10 minutes. Use whatever firm white fish is available to you; my Mexican sources speak of sierra but that's not an option for me, geographically. If I find black cod, sometimes called Chilean sea bass (and is neither cod nor bass) then I use that, otherwise monkfish.]
- 8 ounces skinless and boneless black cod or monkfish fillet, chopped as finely as you can
- 1/2 teaspoon dried oregano
- 1 teaspoon Maldon, kosher, or table salt
- 1/3 cup lime juice
- 3 scallions, finely chopped
- 1 jalapeno or any medium sized green chile, seeded and chopped to give 1 tablespoon
- 4 tablespoons freshly chopped cilantro leaves, plus a little more for garnishing
- Tostadas or tortilla chips, for serving
Put the chopped fish in a wide shallow dish and sprinkle over the oregano, salt and lime juice. Leave this for 8 minutes.
Drain the fish; it will have made a milky liquid. Add the scallions, chile and cilantro and stir gently together.
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