A Crespo Organic Kitchen Cooking Class
Class Description: Crespo Organic’s hometown is ceviche heaven. This class pays homage to the king of ceviche. We’ll go over proper mango cutting methods for ceviche, how to select your fish and any other ingredients for maximum freshness. On Nissa’s last trip, she picked up a few tips and tricks and a special hot juice that she’ll show you sets this ceviche apart. You’ll learn how to make a simple and fresh ceviche using tuna, mangoes and avocadoes, plus a new recipe inspired by our Mazatlán roots! We’ll also make her favorite Mazatlán Pueblo Bonito beach drink – the virgin piña colada – which pairs perfectly with these summer ceviches.
Recipes to be Made: Mango Tuna Ceviche Tostadas; Mango Habanero Hot Juice; Virgin Mango Piña Colada
Date: Tuesday July 20th
Time: 6:30 PM CST
Location: VIRTUAL! Watch on Instagram live or follow along on Zoom!
Participate Via Zoom
Meeting ID: 897 1018 4615
Class Notes: There is some prep work needed for this class so check out Pre-Class Needs Photo on this post for all the details plus the full ingredient list you will need!
Mango & Avocado Tuna Ceviche Tostadas
Makes 4-6 tostadas
1 lb yellow fresh yellow fin tuna (sushi grade) cut into small bite size pieces
1/3 cup finely chopped red onion
3 tablespoons finely chopped cilantro leaves
1 serrano chili pepper, half of it finely chopped and half sliced thin
½ cup chopped mango (it should be the same size as the tuna pieces)
½ cup chopped avocado (it should be the same size as the tuna pieces)
¼ cup finely chopped bell pepper (orange or red)
¼ cup fresh lime juice
2 tablespoons orange juice
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¾ cup neutral oil
4-6 corn tortillas
Thinly sliced radish for garnish
Mango Habanero Hot Juice!
Combine the tuna, onion, cilantro, chopped chili peppers, mango, bell peppers and avocadoes in a bowl and gently toss to mix. In a small bowl, whisk together the citrus juice and the oil. Pour over the top of the fish and sprinkle the salt over the top. Gently mix it up again and then place it in the refrigerator for at least an hour.
Heat up the neutral oil in a skillet over high heat. When it begins to bubble, add your tortilla. Cooking one at a time fry the tortillas for about one minute per side or until golden brown and puffed up. Transfer the fried tortilla to a plate of baking sheet lined with paper towels so the oil can drain off. Repeat with remaining tortillas.
Place a mound of ceviche on the top of the tostada and garnish with shaved radishes and serrano chilies and douse it with some Mango Habanero Hot juice!
Mango Habanero Hot Juice
Makes a little over a cup
¼ – ½ teaspoon chopped fire roasted habanero pepper
½ cup fresh orange juice
½ cup fresh lime juice
2 tablespoons vinegar (citrus champagne vinegar ideal)
1 teaspoon sugar
½ teaspoon salt
Combine all the ingredients in a blender and blend for a few seconds only. Strain immediately with cheese cloth. Discards the solids and bottle and refrigerate liquid.
(Virgin) Mango- Piña Colada
Makes a pitcher (about 2 quarts)
1 ripe mango, peeled and chopped
1 ½ cups fresh pineapple
2 tablespoons brown sugar
¼ cup sugar
2 cup coconut water
1 cup coconut milk
¼ cup coconut cream (optional)
In a blender combine the mango, pineapple, sugars, pineapple juice, coconut water, coconut milk and coconut cream (if using). Blend until smooth and silky. Place a few big handfuls of ice in the blender and blend until a slushy consistency is made.
This class will be taught by:
Nissa Pierson is a noted herb expert and founder of Ger-Nis Culinary & Herb Center. A cooking instructor, food writer and recipe developer with over 25 years’ experience, Nissa travels the globe in search of food and cultural knowledge while working with small growers in her produce consultancy business. She specializes in sustainable, organic, fair trade and local agriculture. She writes about fresh herbs on her blog MyHerbalRoots.com and educates consumers about organic mangoes. Find her UnderTheMangoTree.CrespoOrganic.com