Clasico Ceviche Recipe

Name: Xolos Tacos Y Tlayudas Clasico Ceviche Recipe
Cook time: 50 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 8 oz fresh scallops (cleaned, sliced into bite-sized pieces); 8 oz firm white fish (mahi-mahi), skin removed and cut into 1/2" cubes; 3 cups fresh lime juice (about 6–8 limes); 1 cup red onion, very thinly sliced; 1 cup ripe tomato, seeded and small-diced; 1 tbs fresh cilantro, chopped; 1 tsp jalapeño, seeded and minced (optional for heat); 1 tsp sea salt; 1 tsp black pepper, freshly ground; 1 cup mayonnaise (preferably full-fat); 1 tbs chipotle peppers in adobo, finely chopped; 2 tsp fresh lime juice; 1 tsp garlic, minced; 1 tsp honey or agave (optional, to balance heat); 0.5 tsp salt; 8 pieces corn tostadas (store-bought or homemade); 1 cup fresh avocado, sliced; 2 tbs extra cilantro leaves for garnish; 4 pieces lime wedges; 0.5 cup microgreens or baby arugula (optional)

Inspired by Xolos Tacos Y Tlayudas

Time50m

Serves8

Corn tostadas with scallops, mahi fish, onions, tomato, fresh lime juice and chipotle aioli

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Ingredients

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Ceviche

8 oz fresh scallops (cleaned, sliced into bite-sized pieces)

8 oz firm white fish (mahi-mahi), skin removed and cut into 1/2" cubes

3 cups fresh lime juice (about 6–8 limes)

1 cup red onion, very thinly sliced

1 cup ripe tomato, seeded and small-diced

1 tbs Fresh cilantro, chopped

1 tsp jalapeño, seeded and minced (optional for heat)

1 tsp sea salt

1 tsp Black pepper, freshly ground

Chipotle Aioli

1 cup mayonnaise (preferably full-fat)

1 tbs chipotle peppers in adobo, finely chopped

2 tsp Fresh lime juice

1 tsp Garlic, minced

1 tsp honey or agave (optional, to balance heat)

1/2 tsp Celtic sea salt

Tostadas & Garnish

8 pieces corn tostadas (store-bought or homemade)

1 cup fresh avocado, sliced

2 tbs extra cilantro leaves for garnish

4 pieces Lime wedges

1/2 cup microgreens or baby arugula (optional)

Method

Ceviche

Prepare seafood

Rinse the scallops and mahi under cold water, pat dry with paper towels. Trim any tough edges. Cut the scallops into bite-sized pieces and the mahi into 1/2" cubes; place in a glass or ceramic bowl (do not use reactive metal).

Marinate in lime

Pour the fresh lime juice over the seafood until completely submerged. Stir gently to separate pieces so the acid can contact all surfaces. Cover with plastic wrap and refrigerate for 20–30 minutes, stirring once at 10–15 minutes. Seafood should become opaque and slightly firm when 'cooked' by the lime. If you prefer a firmer texture, marinate up to 40 minutes but avoid over-marinating to prevent rubbery texture.

Prep aromatics

While seafood marinates, thinly slice the red onion and place in a small bowl with cold water for 5 minutes to mellow the bite, then drain well. Seed and dice the tomato, chop the cilantro, and finely mince the jalapeño if using.

Combine ceviche

Once the seafood is opaque and firm, drain about half of the lime juice (leave enough to keep mixture moist and flavored, about 1/2–1 cup). Add the drained red onion, diced tomato, chopped cilantro, minced jalapeño, salt, and black pepper. Gently fold to combine, taste and adjust seasoning or acidity with a little more salt or a splash of lime if needed. Keep refrigerated until plating (up to 30 minutes).

Chipotle Aioli

In a small bowl, whisk together mayonnaise, finely chopped chipotle peppers in adobo, lime juice, minced garlic, and honey (if using). Season with 1/2 tsp salt and taste; adjust heat or acidity as desired by adding more chipotle or lime. Chill until ready to serve. If a thinner consistency is preferred, whisk in 1–2 tsp water or more lime juice.

Tostadas & Assembly

If using store-bought tostadas, warm them briefly in a 350°F (175°C) oven for 3–5 minutes to refresh and crisp. For homemade tostadas, fry or bake until golden and crisp and drain on paper towels.

To assemble: spoon about 2–3 tablespoons of ceviche onto each tostada (depending on size). Top with 1–2 slices of avocado and a small drizzle (about 1/2 tsp) of chipotle aioli per tostada. Garnish with a few cilantro leaves and microgreens or arugula if using.

Serve immediately with lime wedges on the side for extra brightness. Recommend serving within 30 minutes of assembly to keep tostadas crisp.