Tostada Mixta Recipe
Tostada with fish ceviche topped with avocado, whole shrimp, octopus & veggies.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ceviche, seafood, and toppings
Method
Ceviche preparation, tostada prep, and toppings
- 1
Ceviche base
In a large non-reactive bowl, combine the diced firm white fish with fresh lime juice. Season with sea salt and black pepper. Add the finely diced red onion, minced jalapeño, and chopped cilantro. Toss to coat, then cover and refrigerate for 15–20 minutes until the fish is opaque and slightly firm.
- 2
Prepare seafood for topping
If the shrimp are raw, quickly blanch in salted boiling water for 2–3 minutes until pink, then transfer to an ice bath to cool. Peel if desired (tails can be left on). Slice octopus into bite-sized pieces and lightly toss with a squeeze of lime juice.
- 3
Tostadas and toppings prep
Preheat oven to 350°F (175°C). Arrange tostadas on a baking sheet and warm 4–6 minutes until crisp. Slice avocados and keep ready. Dice cucumber and set aside. Chop extra cilantro if desired for garnish.
- 4
- 5
Assemble tostadas
To assemble, place a generous spoonful of ceviche on each warm tostada. Top with avocado slices, 1–2 shrimp per tostada, and a few pieces of octopus. Garnish with cucumber, red onion, and additional cilantro. Finish with a light squeeze of lime juice and, if desired, sliced jalapeño.
- 6
Serve
Serve immediately on a platter with lime wedges. The tostadas stay crisper if you serve them right away.
