Salt-Cured Sea Bass Tostadas (Callo de Lobina)
"Local lore has it that this ceviche variation from Sinaloa, in Northwest Mexico, was originally adapted by inland communities that loved scallops but couldn’t always get them. Applying a salt-and-ice brine to the more plentiful sea bass gives the fish a creamy texture that mimics the sweet flesh of scallops. But the secret of this recipe by Javier Cabral and Paola Briseño González is Sinaloa’s utterly addicting salsa negra, made with soy sauce and fresh lime juice. You’ll want to pour it over everything...."
INGREDIENTS
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1 pounds skinless striped sea bass fillets, cut into 2- x 1/3-inch pieces
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4 teaspoons kosher salt, plus more to taste
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4 cups ice cubes
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1/3 cup fresh Key lime juice (from 6 limes)
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2 tablespoons Worcestershire sauce
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2 teaspoons soy sauce
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1 teaspoon granulated sugar
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1 teaspoon tomato paste
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1/2 teaspoon hot sauce (such as Valentina)
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1/2 teaspoon hot sauce (such as Valentina)
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1/2 teaspoon freshly ground black pepper, plus more to taste
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1/8 teaspoon ground dried pequin chile or cayenne pepper
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2 large cucumbers (about 13 ounce each), peeled
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1 (8-ounce) ripe avocado
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1 small red onion, halved and thinly sliced (about 1 cup)
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12 corn tostadas
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