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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's wild ling cod, ahi, and heirloom tomato ceviche. One of my favorites food recipes. For mine, I will 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 favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Brad's wild ling cod, ahi, and heirloom tomato ceviche is something that I’ve loved my whole life. They’re nice and they look wonderful.

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To get started with this recipe, we have to 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 can achieve that.

The ingredients needed to make Brad's wild ling cod, ahi, and heirloom tomato ceviche:
  1. Make ready 1 good sized red onion, fine chop
  2. Make ready 3 LG jalapeños, seeded and minced
  3. Get 2 yellow boy tomatoes, chopped
  4. Get 2 brandywine tomatoes, chopped
  5. Prepare 3/4 lb 51-60 count cooked shrimp peeled and tails off
  6. Make ready 2 tbs minced garlic
  7. Make ready 1 bunch cilantro, chopped
  8. Take 1 tsp cumin
  9. Make ready 1 tsp chili powder
  10. Make ready 1-2 tbs kosher salt to taste
  11. Prepare Juice of 4 large limes
  12. Take 1 1/2 lbs ling cod, cut into bite size pieces
  13. Take 4 Oz ahi tuna filet, cut into bite size pieces
  14. Prepare Toppings
  15. Take Shredded cheddar cheese
  16. Get Grated cotija cheese
  17. Get Hot sauce
  18. Prepare Tostada shells

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Instructions 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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