Ceviche Tostada Recipe

Name: Mariachis de Jaliscos CEVICHE TOSTADA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cups fresh firm white fish (e.g., sea bass, snapper, halibut), skinless, boned, 1/4" dice; 180 ml fresh lime juice (about 6–8 limes); 30 ml fresh orange juice (optional, balances acidity); 0.5 cups red onion, very thinly sliced; 1 unit jalapeño, seeded and finely minced (or serrano for more heat); 0.5 cups Roma tomato, seeded and small dice; 0.25 cups fresh cilantro leaves, chopped; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tsp extra-virgin olive oil (optional, for mouthfeel); 6 unit store-bought or homemade tostada shells (crisp corn tortillas); 1 unit ripe avocado, mashed with lime and salt; 0.5 cups shredded radish or thinly sliced radishes (for crunch); 0.25 cups microgreens or additional cilantro for garnish; 3 tbs crème fraîche or Mexican crema (optional drizzle); 1 tsp hot sauce (optional); 2 unit fresh lime wedges (to serve)

Inspired by Mariachis de Jalisco

Time45m

Serves6

Make Ceviche Tostada Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ceviche

1 cups fresh firm white fish (e.g., sea bass, snapper, halibut), skinless, boned, 1/4" dice

3/4 cup (180 ml) fresh lime juice (about 6–8 limes)

2.03 tbsp (30 ml) fresh orange juice (optional, balances acidity)

1/2 cups red onion, very thinly sliced

1 unit jalapeño, seeded and finely minced (or serrano for more heat)

1/2 cups Roma tomato, seeded and small dice

1/4 cups fresh cilantro leaves, chopped

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp extra-virgin olive oil (optional, for mouthfeel)

Tostadas & Toppings

6 unit store-bought or homemade tostada shells (crisp corn tortillas)

1 unit ripe avocado, mashed with lime and salt

1/2 cups shredded radish or thinly sliced radishes (for crunch)

1/4 cups microgreens or additional cilantro for garnish

3 tbs crème fraîche or Mexican crema (optional drizzle)

1 tsp hot sauce (optional)

2 unit fresh lime wedges (to serve)

Method

Ceviche

Prepare fish

Use the freshest sushi- or sashimi-grade firm white fish available. Rinse and pat dry with paper towels. Trim any translucent membrane and slice into uniform 1/4-inch dice so the fish cures evenly.

Combine with citrus

Place the diced fish in a nonreactive bowl (glass or stainless). Pour the lime juice and orange juice over the fish so it is mostly submerged. Gently stir to ensure all pieces are coated. Cover and refrigerate for 20–30 minutes, stirring once halfway, until the fish has turned opaque at the edges (fish should be just cooked through but still tender). Timing depends on dice size — smaller pieces will 'cook' faster.

Add aromatics and season

While the fish is curing, thinly slice the red onion and rinse it briefly under cold water if you want to mellow the sharpness; drain well. After the fish has become opaque, add the sliced red onion, minced jalapeño, diced tomato, chopped cilantro, kosher salt, and black pepper. Gently fold to combine. Taste and adjust seasoning — add up to 1/4 tsp more salt if needed. Stir in the olive oil if using. Refrigerate the finished ceviche while you prepare tostadas; do not cure longer than necessary (total time in citrus about 30–45 minutes) to avoid over-firming the fish.

Tostadas & Assembly

Crisp tostadas (if using store tortillas)

If your tostada shells are not pre-crisped, heat oven to 200°C / 400°F. Lightly brush both sides of corn tortillas with neutral oil and place on a baking sheet in a single layer. Bake 6–8 minutes, flip, then bake another 4–6 minutes until very crisp and lightly golden. Let cool on a wire rack.

Prepare avocado spread

Halve and pit the avocado. Mash the flesh lightly with a fork in a small bowl. Squeeze a bit of lime (from the wedges) and season with a pinch (about 1/8 tsp) of kosher salt. Mash to a chunky spread consistency. Keep chilled until assembly.

Assemble tostadas

Place the crisp tostada shells on a platter. Spread approximately 2 to 3 tablespoons of the mashed avocado on each shell to form a stable base. Spoon about 3 to 4 tablespoons (roughly 1/4 cup) of the ceviche on top of the avocado on each tostada, allowing some of the pickling juices but not so much that the shell becomes soggy. Top with shredded radish for crunch, a few microgreens or extra cilantro leaves, and a small drizzle (about 1/2 teaspoon) of crème fraîche or Mexican crema if using. Add a few drops of hot sauce to taste. Serve immediately with lime wedges on the side.

Serving suggestion & timing

Ceviche tostadas are best served right after assembly so the tostada remains crisp. If you must hold filled tostadas for more than 10 minutes, keep ceviche chilled and assemble just before serving. Leftover cured fish can be stored covered in the refrigerator up to 24 hours, but texture will continue to firm and flavors intensify.