Mango Ceviche Tostada

By: Taco Bus owner Rene Valenzuela

For the Fish:

• 1 lb Grouper fillet, diced in 1/2 inch cubes.
• 1 cup of freshly squeezed lime juice, strained.
• ½ tsp dry, Mexican oregano, crumbled in your hand
• 1 tsp sea salt

Put the fish, lime juice, oregano and salt in a small narrow container. Mix well and let it sit in the refrigerator for 2 hours, stirring with a spoon midway to mix everything well. At this point if it’s not cooked enough I would drain the liquid out (discard liquid) and add another ½ cup of lime juice, mix it in the ceviche and let it sit in refrigeration for another hour. Then drain the fish and discard the juice.

For the sauce:

• 1 ripe mango (but still a little firm) diced in ¼ cubes. (about 3/4 cup)
• 1/2 green apple, cored, peeled and diced in ¼ inch cubes.
• 1/4 cup jicama, peeled and diced in ¼ inch cubes
• 2 tbsp white vinegar
• 1/2 chile de arbol*, wiped clean, lightly toasted, and cut in thin round slices. Discard the tail and the seeds. (or a dash of Cholula Sauce).
• 1/2 cup mango juice
• 4 tsp of diced red onion
• ½ garlic clove finely diced
• 1 tsp grated fresh ginger
• 1 loose tbsp of chopped cilantro
• salt to taste

Put everything in a mixing bowl and mix with a spoon. Adjust salt and serve over crunchy tostadas. You can also serve it family style with tortilla chips.

*Note: Be very careful with the arbol pepper, a small pinch will make the whole ceviche very spicy.

Taco Bus is located at 2320 E. Fletcher Ave., Tampa, FL 33612. For more information, call (813) 977-6808 or visit www.TacoBus.com.