Tostadas De Ceviche Recipe

Name: Ariana's Tex Mex Bar and Grills Tostadas De Ceviche Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb firm white fish (sea bass, snapper, or halibut), skinless and boneless; 3 cups fresh lime juice; 1 cups fresh lemon juice; 1 cup red onion, very thinly sliced; 1 cup roma tomatoes, seeded and finely diced; 1 piece jalapeño, seeded and finely minced (adjust to heat); 0.5 cup fresh cilantro, chopped; 1.5 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs extra-virgin olive oil (optional, for richness); 8 piece store-bought or homemade corn tostadas (crispy shells); 1 piece ripe avocado, diced or mashed; 2 cups shredded green cabbage or lettuce (thinly sliced); 4 piece radishes, thinly sliced (optional); 0.5 cup pickled red onions (optional); 0.5 cup Mexican crema or sour cream; 2 tbs hot sauce or salsa verde; 4 piece fresh lime wedges, for serving

Inspired by Ariana's Tex Mex Bar and Grill

Time50m

Serves4

Make Tostadas De Ceviche Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ceviche

1 lb firm white fish (sea bass, snapper, or halibut), skinless and boneless

3 cups Fresh lime juice

1 cups fresh lemon juice

1 cup red onion, very thinly sliced

1 cup roma tomatoes, seeded and finely diced

1 piece jalapeño, seeded and finely minced (adjust to heat)

1/2 cup Fresh cilantro, chopped

1 1/2 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs extra-virgin olive oil (optional, for richness)

Tostada bases & toppings

8 piece store-bought or homemade corn tostadas (crispy shells)

1 piece ripe avocado, diced or mashed

2 cups shredded green cabbage or lettuce (thinly sliced)

4 piece radishes, thinly sliced (optional)

1/2 cup pickled red onions (optional)

1/2 cup Mexican crema or sour cream

2 tbs hot sauce or salsa verde

4 piece fresh lime wedges, for serving

Method

Ceviche

Prepare fish

Trim any remaining sinew from the fish and cut into uniform 1/2-inch dice. Pat the pieces dry briefly with paper towel to remove excess moisture.

Cure fish in citrus

Place the diced fish in a nonreactive bowl (glass or stainless steel). Pour the fresh lime and lemon juice over the fish so it is fully submerged. Cover and refrigerate for 20–30 minutes, stirring once at 15 minutes. The fish should turn opaque and firm — that indicates it's 'cooked' by the citrus. If you prefer firmer cured fish, allow up to 45 minutes total.

Prepare mix-ins

While the fish cures, rinse the thinly sliced red onion in cold water for 30 seconds to mellow sharpness, then drain and pat dry. Finely dice the seeded tomatoes, mince the jalapeño, and chop the cilantro.

Combine and season

Once the fish is opaque and firm, drain about half of the citrus liquid (leave enough to keep the ceviche moist, roughly 2–3 tablespoons). Add the prepared red onion, tomatoes, jalapeño, cilantro, salt, and pepper to the cured fish. Gently fold to combine. Taste and adjust seasoning. If using, stir in the olive oil for a silkier finish.

Chill briefly

Cover the ceviche and refrigerate for 10–15 minutes more to meld flavors, or serve immediately if preferred. Keep refrigerated until assembling tostadas.

Tostada assembly & serving

Prep bases and toppings

If using shredded cabbage or lettuce, dry it thoroughly with a salad spinner or towels. Dice or gently mash the avocado with a little salt and a squeeze of lime. Warm tostadas briefly in a 350°F (175°C) oven for 5 minutes if you prefer extra-crispy shells.

Dress crema (optional)

Thin the Mexican crema or sour cream with 1–2 teaspoons of lime juice and a pinch of salt so it's easier to drizzle. Transfer to a small squeeze bottle or spoon.

Assemble

Place a tostada on a plate. Spread a thin layer (about 1–2 tablespoons) of diced/mashed avocado on the tostada to act as a barrier so it doesn't get soggy. Add a small handful (about 1/4 cup) of shredded cabbage. Top with 2–3 tablespoons of ceviche, making sure not to overload the shell. Drizzle with the crema, add a few slices of radish and some pickled red onion if using, and finish with a small spoonful of salsa or a dash of hot sauce.

Serve

Garnish with extra cilantro leaves and serve immediately with lime wedges on the side. Tostadas are best eaten while the shell is still crisp. Leftover ceviche keeps in the refrigerator for up to 24 hours (texture will change).