Ceviche Tostadas Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and 0.5 tsp salt. Warm over medium heat just until sugar and salt dissolve (do not boil).

Pour the warm brine over the sliced onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1 hour) before serving. Leftovers keep 1 week refrigerated.

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat to 350°F (if you don't have a thermometer, test by dropping a small piece of pita — it should sizzle immediately and brown in ~30 seconds).

Working in batches if needed, fry each small pita for 20–40 seconds per side until puffed and golden and crisp. Use tongs to flip once. Drain on paper towels and immediately sprinkle with a light pinch of sea salt. Let cool until crisp and handleable.

Cut the cod into 1/2-inch dice. Place in a nonreactive bowl (glass or stainless steel).

Pour the fresh lime and lemon juices over the fish so it's just submerged. Add 1.5 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp olive oil; gently toss to combine.

Stir in the 1/2 cup finely diced red onion, minced jalapeño, and 1/2 cup chopped cilantro. Cover and refrigerate for 20–30 minutes, tossing once halfway, until the fish looks opaque and 'cooked' through. Taste and adjust salt or acidity if needed.

Combine diced tomatoes, minced garlic, sliced basil, 1 tbsp olive oil, 1/2 tsp balsamic, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Toss and let sit 10 minutes to marry flavors.

In a bowl, mash ripe avocados with 1 tbsp lime juice until slightly chunky.

Fold in 2 tbsp minced red onion, 2 tbsp chopped cilantro, 1/2 tsp salt and 1/8 tsp cumin (if using). Adjust seasoning to taste.

Spread about 1.5–2 tbsp guacamole onto each fried pita tostada, leaving a small border.

Spoon 1–2 tbsp bruschetta tomato mixture over the guacamole on each tostada.

Top each with 2–3 tbsp marinated cod ceviche, letting some of the citrus marinade drizzle onto the tostada.

Add a few quick pickled onion slices on top of each tostada, then garnish with microgreens or extra cilantro and a light squeeze of lime wedge.

Serve immediately so the tostadas remain crisp. Offer extra lime wedges at the table.