Ceviche Tostada Recipe

Prepare fish

Trim any skin or connective tissue from the fish and cut into 1/4-inch dice so cubes are uniform. You should end up with about 1 cup of diced fish.

Place diced fish in a nonreactive bowl and pour enough fresh lime juice (and optional lemon juice) to fully submerge the fish. Stir in 1 tsp kosher salt and 1/4 tsp black pepper.

Cover and refrigerate 20–25 minutes, stirring once halfway through, until the fish is opaque and firm to the touch (fish should appear 'cooked' by the acidity). If you prefer a firmer texture, marinate up to 35 minutes but avoid longer to prevent over‑firming.

After fish is opaque, drain off about half the citrus liquid (reserve a tablespoon or two if you want extra brightness). Return the fish to the bowl.

Fold in the diced cucumber, finely diced red onion, chopped cilantro, and minced jalapeño. Taste and adjust seasoning with a pinch more salt if needed. Refrigerate until assembly (up to 30 minutes).

In a small bowl combine the diced tomatoes, diced white onion, and 1 tablespoon chopped cilantro. Add 15 ml fresh lime juice and 1/4 tsp kosher salt; stir gently.

Let sit 5–10 minutes at room temperature to marry flavors. Taste and correct seasoning if necessary. Keep chilled until ready to assemble.

In a blender or food processor combine the ripe avocado flesh, 60 ml sour cream (or crema), 15 ml lime juice and 1/4 tsp salt.

Blend until smooth. If the crema is too thick for drizzling, add water 1 teaspoon at a time until it reaches a smooth, slightly pourable consistency.

Taste and adjust salt or lime as needed. Transfer to a squeeze bottle or small bowl for assembly and refrigerate briefly.

If using store-bought tostadas, warm them 2–3 minutes in a 350°F (175°C) oven to crisp (optional).

Place each tostada on a serving plate. Spoon a thin layer (about 1–2 tablespoons) of avocado crema onto each tostada to help adhere the ceviche.

Top each crema-coated tostada with approximately 1/4 cup of the ceviche mixture, allowing some of the citrus liquid to remain out so the tostada doesn't become soggy.

Spoon a tablespoon of pico de gallo over the ceviche on each tostada for fresh tomato brightness.

Garnish with avocado slices if using, microgreens or cilantro sprigs, and a light grind of black pepper. Serve immediately with extra lime wedges.