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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive 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 is gonna smell and look delicious.

Brad's wild ling cod, ahi, and heirloom tomato ceviche is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. 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.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Make ready 1 good sized red onion, fine chop
2. Take 3 LG jalapeños, seeded and minced
3. Take 2 yellow boy tomatoes, chopped
4. Get 2 brandywine tomatoes, chopped
5. Make ready 3/4 lb 51-60 count cooked shrimp peeled and tails off
6. Prepare 2 tbs minced garlic
7. Make ready 1 bunch cilantro, chopped
8. Get 1 tsp cumin
9. Make ready 1 tsp chili powder
10. Prepare 1-2 tbs kosher salt to taste
11. Take Juice of 4 large limes
12. Make ready 1 1/2 lbs ling cod, cut into bite size pieces
13. Get 4 Oz ahi tuna filet, cut into bite size pieces
14. Prepare Toppings
15. Get Shredded cheddar cheese
16. Prepare Grated cotija cheese
17. Make ready Hot sauce
18. Prepare 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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