Brad's wild ling cod, ahi, and heirloom tomato ceviche
Brad's wild ling cod, ahi, and heirloom tomato ceviche

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brad's wild ling cod, ahi, and heirloom tomato ceviche. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Brad's wild ling cod, ahi, and heirloom tomato ceviche is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Brad's wild ling cod, ahi, and heirloom tomato ceviche is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have brad's wild ling cod, ahi, and heirloom tomato ceviche using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Brad's wild ling cod, ahi, and heirloom tomato ceviche:
  1. Take 1 good sized red onion, fine chop
  2. Prepare 3 LG jalapeños, seeded and minced
  3. Prepare 2 yellow boy tomatoes, chopped
  4. Take 2 brandywine tomatoes, chopped
  5. Prepare 3/4 lb 51-60 count cooked shrimp peeled and tails off
  6. Take 2 tbs minced garlic
  7. Get 1 bunch cilantro, chopped
  8. Prepare 1 tsp cumin
  9. Get 1 tsp chili powder
  10. Make ready 1-2 tbs kosher salt to taste
  11. Prepare Juice of 4 large limes
  12. Make ready 1 1/2 lbs ling cod, cut into bite size pieces
  13. Prepare 4 Oz ahi tuna filet, cut into bite size pieces
  14. Take Toppings
  15. Make ready Shredded cheddar cheese
  16. Get Grated cotija cheese
  17. Prepare Hot sauce
  18. Take Tostada shells
Steps to make Brad's wild ling cod, ahi, and heirloom tomato ceviche:
  1. Combine both types of fish and lime juice in a bowl. Refrigerate for a half hour. Stir often
  2. Combine the rest of ingredients except toppings in another large bowl. Stir well.
  3. After a half hour, fish should be opaque. Combine into other bowl including juice. Stir well. Refrigerate for a half hour.
  4. Stir well again. Plate a tostada shell. Top with ceviche. Add cheddar and cotija. Drizzle with hot sauce. Serve immediately. Enjoy.

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