Baja Ceviche Tostada Recipe

Prepare fish

Trim any skin, bones, and connective tissue from the fish. Pat dry with paper towels and cut into 1/4-inch dice (small, uniform pieces). Measure about 1 cup of diced fish.

Place the diced fish in a non-reactive bowl (glass or stainless steel). Pour the 3 cups of fresh lime juice over the fish, making sure the pieces are submerged. Stir in 1 tablespoon sea salt and 1/2 teaspoon black pepper.

Cover the bowl and refrigerate. Cure the fish in the lime juice until the pieces turn opaque and feel firm to the touch, about 20–30 minutes (smaller dice may take closer to 20 minutes; thicker pieces up to 35 minutes).

While the fish cures, finely dice the tomato, seed and dice the cucumber (if using), finely chop the jalapeño (remove seeds for milder heat) and very finely dice the red onion. Chop the cilantro.

Once the fish is opaque and firm, drain off about half of the lime juice (leave enough to keep the mixture moist — roughly 2–3 tablespoons remaining). Return the fish to the bowl and gently fold in the tomato, cucumber, jalapeño, red onion, 3 tablespoons cilantro and 1 teaspoon olive oil. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if needed. Keep chilled until assembly.

Halve and pit the avocado; scoop flesh into a small blender or bowl. Add 1/4 cup sour cream (or crema), 1 tablespoon fresh lime juice, and 1/4 teaspoon salt.

Blend or mash until very smooth. Add 1 teaspoon water if needed to reach a pourable/smooth spreading consistency. Adjust salt or lime to taste. Transfer to a squeeze bottle or small bowl for assembly.

If using store-bought tostadas, warm them briefly in a 350°F (175°C) oven for 4–6 minutes to crisp. If using homemade tortillas fried or baked, ensure they are fully crisp and cooled.

Spread or pipe about 1 tablespoon of avocado crema in the center of each tostada, leaving the edges free so crema acts as a barrier and flavor layer (about 6 tostadas).

Spoon approximately 2–3 tablespoons of the cured fish ceviche onto each crema-coated tostada, mounding it slightly in the center but keeping it balanced so the tostada stays crisp.

Top each tostada with a few thin radish slices (2–3), a small sprinkle of microgreens or extra chopped cilantro, and an optional drizzle of hot sauce if desired. Serve immediately with lime wedges on the side.

Note: Ceviche is best eaten within 1–2 hours of assembly to keep the tostadas crisp. Leftover cured fish can be stored covered in the refrigerator for up to 24 hours but will continue to 'cook' in the citrus and become firmer.