Cook along with a pro chef as he makes ceviche tostada for less than $10
Going out to eat can become pretty pricey, so why not cook restaurant-quality food at home? In this episode of ITK: $10 Fine Dining, NYC chef Javier Zuniga (@javierzuniga) of Caleta in the East Village shows us how we can create a simple yet showstopping dish of ceviche tostada. And the best part is that this meal will cost you less than $10 per serving. Here’s how to make fluke ceviche tostada:
Ingredients
1 cucumber
1 shallot
3 to 4 ounces fluke, diced
Olive oil
1 lemon
Salt
1 tostada
Fresh dill
Lemon zest
For the aioli:
2 eggs, separated
Neutral oil, like canola oil
3 ounces yuzu kosho
Instructions
1. To make the aioli: Whisk the egg yolks while slowly adding the neutral oil until the mixture reaches a thick consistency. Then add in yuzu kosho
2. Separate 1/4 of the cucumber from the rest and slice this piece in half. Heat a cast iron pan until it is very hot. Place cucumber pieces into the pan to char. While this is charring, cut the rest of the cucumber into thin slices. Slice the shallot the same way, then separate the layers. Remove the charred cucumbers from the pan and cut into bite-size pieces.
3. Place the bite-size cucumbers and diced fluke into a bowl and dress with a splash of olive oil and juice of one lemon. Season with salt and combine.
4. To assemble: Spread aioli on the tostada, then spoon on the cucumber-fluke mixture. Place shallot pieces, cucumber rounds, fresh dill and lemon zest on top.
In The Know by Yahoo is now available on Apple News — follow us here!
The post Cook along with a pro chef as he makes ceviche tostada for less than $10 appeared first on In The Know.
More from In The Know:
We found the best Labor Day bedding deals to spruce up your apartment this year
I'm a shopping expert, and these are the best Labor Day sales I'm shopping this weekend
New York City woman shares natural hack to keep cockroaches away
The 3 most popular editions of Apple AirPods are on sale right now on Amazon for Labor Day
