Ceviche Tostada Kit for 2-3
Create your own ceviche tostada! This kit will allow you to make a simple and fresh premium Hawaiian Kanpachi (amberjack) ceviche with Holbox’s signature Arbol-Guajillo salsa roja and avocado-cucumber puree, on crisp fried corn tortillas.
The traditional flavors of Mexico’s coastal regions are on full display at Holbox, located inside Los Angeles’ must-visit Mercado la Paloma. Holbox is the passion project of chef Gilberto Cetina, who was born on the Yucatan Peninsula, spent his childhood diving for conch and octopus, and learned to cook alongside his father at his family’s LA restaurant, Chichen Itza. In 2017 he opened Holbox, a seafood stand that focuses on fresh ingredients, bold flavors, and simple preparations. These dishes will transport you straight to the Mexican coast!
This package serves 2-3 people and includes
- Diced Hawaiian Kanpachi (8 oz.)
- 4 Limes
- Diced Red Onions (2 tbsp.)
- Halved Grape Tomato (1 cup)
- Cilantro (1 tbsp.)
- Avocado Puree (4 oz.)
- Salsa Roja (4 oz.)
- 4 Fried Organic, Non-GMO Corn Tortillas
Hawaiian Kanpachi, Tomato, Onion, Cilantro, Avocado, Cucumber, Lime Juice, Canola Oil, Corn, Chile De Arbol, Chile Guajillo, Garlic
Instructions / Storage
- Ships with ice packs, may thaw in transit
- Upon arrival, place kit in the refrigerator, make sure the Hawaiian Kanpachi has completely thawed before preparing.
- Kit can be refrigerated for up to 2 days. Do not freeze.
- In a large non-reactive bowl combine Hawaiian Kanpachi with the juice of 4 limes and 1 teaspoon of kosher salt
- Let marinade for 5 minutes, then add diced red onion, gently mix and let marinade for another 5 minutes
- Add tomatoes and cilantro let marinade for another 5 minutes
- Spread a light coat of avocado puree over each fried corn tortilla, divide the ceviche among all 4 and top with “salsa roja” to your spice preference.
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