Ingredients Seafood Callo de Lobina (Salt-Cured Sea Bass Tostadas) 1 Review 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 irresistible salsa negra, made with soy sauce and fresh lime juice. You'll want to pour it over everything. By Javier Cabral Javier Cabral Javier Cabral is a food writer from the barrios of East Los Angeles who has been covering Los Angeles culture and Mexican food for 15 years. He served as a valiant restaurant scout for the late Pulitzer Prize–winning restaurant critic Jonathan Gold at the Los Angeles Times. His first cookbook documenting Guelaguetza's James Beard Award–winning Oaxacan recipes will be out in fall 2019 from Abrams Books. Food & Wine's Editorial Guidelines and Paola Briseño González Paola Briseño González Paola Briseño González is an avid cook from Puerto Vallarta, México, who wrote her first recipe for a Key lime cookie pie at age six. Her cooking is a reflection of her coastal roots and is fueled by her background in food anthropology and classical culinary training. When she is not organizing food festivals or cooking the perfect soft-scrambled eggs for singer J Balvin as his personal chef, she is the Director of Awards and Culinary Events at the International Association of Culinary Professionals (IACP). She lives in Los Angeles with her husband, a punk rock food writer, and her Old English Sheepdog, Fig. Food & Wine's Editorial Guidelines Updated on August 1, 2018 Print Rate It Share Share Tweet Pin Email (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 sauce here is Sinaloa’s utterly addicting salsa negra, made with soy sauce and fresh lime juice. You’ll want to pour it over everything. Photo: Victor Protasio Active Time: 45 mins Total Time: 1 hrs Yield: 12 Ingredients 1 pounds skinless striped sea bass fillets, cut into 2- x 1/3-inch pieces 4 teaspoons kosher salt, plus more to taste 4 cups ice cubes 1/3 cup fresh Key lime juice (from 6 limes) 2 tablespoons Worcestershire sauce 2 teaspoons soy sauce 1 teaspoon granulated sugar 1 teaspoon tomato paste 1/2 teaspoon hot sauce (such as Valentina) 1/2 teaspoon hot sauce (such as Valentina) 1/2 teaspoon freshly ground black pepper, plus more to taste 1/8 teaspoon ground dried pequin chile or cayenne pepper 2 large cucumbers (about 13 ounce each), peeled 1 (8-ounce) ripe avocado 1 small red onion, halved and thinly sliced (about 1 cup) 12 corn tostadas Directions Arrange sea bass pieces in a large glass or ceramic bowl; sprinkle all over with salt. Gently toss until fish is evenly coated. Add ice, and fold gently with a rubber spatula until salt dissolves and ice starts to melt and pool on bottom of bowl, about 5 minutes. Cover with plastic wrap, and refrigerate until fish is firm, about 1 hour, folding gently every 15 to 20 minutes. Whisk together lime juice, Worcestershire sauce, soy sauce, sugar, tomato paste, hot sauce, black pepper, and pequin chile in a bowl until tomato paste dissolves and ingredients are fully combined. Set dressing aside. Thinly slice 1 cucumber to equal 1 cup, and set aside. Dice remaining cucumber to equal 1 cup, and set aside. Cut avocado in half; reserve one half for another use. Cut remaining half lengthwise into 1/4-inch-thick slices, then cut crosswise into 1/4-inch-thick slices to equal about 1 cup. Set avocado aside. Transfer fish to a colander; discard ice. Rinse fish under cold running water. Arrange fish in a single layer on a cutting board lined with paper towels to absorb excess water; pat fish dry. Reserve 2 tablespoons dressing. Transfer fish to a clean glass or ceramic bowl. Add red onion, diced cucumber, and remaining dressing. Stir gently to combine. Season to taste with salt and black pepper. To serve, scoop about 1/4 cup fish mixture onto each tostada. Top evenly with sliced cucumber, avocado pieces, and a drizzle of the reserved dressing. Serve tostadas immediately. Rate it Print