Tostada De Ceviche Recipe

Prepare fish

Rinse the fish and pat dry with paper towels. Trim away any connective tissue, then cut into uniform 1/2-inch cubes so they cure evenly.

Place the fish cubes in a nonreactive bowl (glass or stainless steel). Pour the lime juice and lemon juice over the fish so the pieces are fully submerged. Cover and refrigerate.

Let the fish cure in the citrus for 20–30 minutes for a rare-to-medium 'cooked' texture; 40–45 minutes if you prefer it firmer. Stir gently once or twice to ensure even 'cooking.'

Meanwhile, thinly slice the red onion and rinse briefly under cold water to reduce sharpness (optional). Drain well. Finely mince the jalapeño, dice the tomato, cucumber, and chop the cilantro.

After the fish has cured to your liking, drain about half of the citrus liquid from the bowl (leave enough to keep the mixture moist and bright). Add the sliced onion, minced jalapeño, diced tomato, cucumber (if using), chopped cilantro, kosher salt, and black pepper. Gently fold to combine. Taste and adjust salt, pepper, or jalapeño for heat.

Fold in the diced avocado gently just before assembling the tostadas so it remains creamy and does not discolor.

Cover the ceviche and refrigerate briefly (5–10 minutes) while you prepare tostadas and garnishes. Ceviche is best served cold but not ice-cold.

If using store-bought tostadas that feel a bit soft, preheat the oven to 375°F (190°C). Place tostadas on a baking sheet, brush very lightly with olive oil, and bake 4–6 minutes until crisp. Let cool slightly.

If you prefer a warm base, gently warm the refried beans in a small saucepan or microwave until spreadable.

Spread about 1–2 tablespoons of refried beans on each tostada as a thin base layer (optional). This helps keep the ceviche from making the tostada soggy and adds flavor.

Place a generous spoonful (about 3 tablespoons) of ceviche on each prepared tostada, mounding slightly in the center so it doesn't fall off.

Drizzle a little Mexican crema or sour cream across each tostada (about 1/2 teaspoon per tostada) and, if desired, dot with hot sauce or a smear of salsa roja for heat and color.

Garnish each tostada with a few cilantro leaves or microgreens and an additional small dice of avocado if you reserved any. Serve immediately with lime wedges on the side.

Eat right away — tostadas will soften as the ceviche sits. Leftover ceviche should be kept chilled and consumed within 24 hours; do not store assembled tostadas for later.