Step-by-Step Guide to Make Gordon Ramsay Brad's wild ling cod, ahi, and heirloom tomato ceviche

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brad's wild ling cod, ahi, and heirloom tomato ceviche. One of my favorites food recipes. This time, I am going to make it a little bit unique. 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’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Brad's wild ling cod, ahi, and heirloom tomato ceviche is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. 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 that.

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

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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