Tostadas De Ceviche Recipe

Combine the white vinegar, water, sugar and 0.5 tsp salt in a small saucepan and bring just to a simmer to dissolve the sugar and salt. Remove from heat and let cool 2–3 minutes.

Place the thinly sliced red onion in a jar or bowl with the bay leaf and peppercorns. Pour the warm pickling liquid over the onions, pressing them down so they are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (best 2 hours) before using. Keep refrigerated until serving.

Heat the vegetable oil in a heavy skillet or pot to 180°C (350°F). If you do not have a thermometer, test with a small corner of pita — it should sizzle immediately and brown in about 30–45 seconds.

Separate each pita into two thin rounds if they are pocket style. Fry each pita round one or two at a time, about 25–45 seconds per side, until golden brown and crisp. Use tongs to flip and remove to a paper-towel-lined tray. Immediately sprinkle lightly with 1 tsp salt while still hot. Let cool to room temperature — they will crisp further as they cool.

If using salted dried morue: rinse well and soak in cold water for 12–24 hours, changing the water 2–3 times to remove excess salt. After desalting, poach the cod in lightly simmering water for 6–8 minutes until cooked through. Cool, drain, and flake into bite-sized pieces. If using fresh cod, poach 4–6 minutes until just cooked, cool and flake.

In a nonreactive bowl, combine the flaked cod with fresh lime juice and lemon juice. Stir gently to coat. Cover and refrigerate 20–30 minutes to allow acids to lightly 'cook' and flavor the fish. Taste and adjust acidity.

Add the finely diced red onion (reserve a small amount for guacamole if you like), diced tomato, chopped cilantro and finely diced jalapeño to the marinated cod. Stir in 2 tbsp olive oil, 0.5 tsp salt and 1 tsp black pepper. Mix gently, then refrigerate until assembly. Taste and adjust seasoning and citrus as needed.

In a small bowl combine the finely diced tomatoes, minced garlic, sliced basil, 1 tbsp extra-virgin olive oil and 0.5 tsp balsamic vinegar. Season with 0.25 tsp salt and 0.25 tsp black pepper. Let sit 10 minutes at room temperature to marry the flavors.

Mash the peeled avocados in a bowl to a mostly-smooth but slightly chunky texture. Add 1 tbsp lime juice to prevent browning.

Fold in the 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, optional 2 tbsp diced tomato, 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust lime and salt. Keep refrigerated until assembly.

Assemble tostadas

Place crispy fried pita rounds on a serving platter. Spread about 1–2 tbsp guacamole onto each pita as the base.

Spoon 2–3 tbsp of the morue ceviche over the guacamole on each tostada.

Top each tostada with 1 tbsp of the bruschetta-style tomato mixture.

Add a small mound (about 1 tbsp) of house pickled onions on top for bright acidity and crunch.

Garnish with extra cilantro leaves and microgreens or arugula if using. Serve immediately with lime wedges on the side for extra squeeze.

Leftovers: keep components separate (ceviche, guac, pickled onions, pitas) and assemble just before serving to preserve crispness. Consume ceviche within 24 hours refrigerated.