Tostadas de Ceviche

Crispy fried corn tostadas topped with fresh lime-cured fish, avocado, red onion, and a drizzle of hot sauce.

Ingredients

• 400g black beans
• 2 cups pinto beans
• 2 tbsp rehydrated dried chilies
• 1 tsp dried oregano
• 1/4 cup olive oil
• 2 red bell peppers, chopped
• a handful of fresh epazote, chopped
• Mexican crema, to taste
• 400ml chicken stock
• 1/2 tsp ground cinnamon
• 200g ripe tomatoes

Instructions

1. 1

   Prepare the white rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the cured chorizo, tomatillos, rehydrated dried chilies, and dried oregano, mixing well so everything is evenly seasoned.

3. 3

   Heat olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the white rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the cured chorizo mixture until cooked through and lightly charred at the edges, about 0 mins.

6. 6

   Assemble by layering the white rice with the filling, a spoonful of crumbled cotija cheese, and a scattering of oregano.

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