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

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, brad's wild ling cod, ahi, and heirloom tomato ceviche. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Brad's wild ling cod, ahi, and heirloom tomato ceviche is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Brad's wild ling cod, ahi, and heirloom tomato ceviche is something which I have loved my whole life.

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To get started with this particular recipe, we have to prepare a few ingredients. 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 it.

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