Ceviche Tostadas

Before You Get Started

Keep these quick tips in mind for ceviche success:

• Use fresh fish. The fresher the fish, the better the ceviche. Opt for sushi-grade if you want to serve it after just 10–15 minutes of marinating. Any firm white fish will work well in this recipe, so it's entirely up to you which one you use. Some of my favorite choices are cod, snapper, sea bass, and halibut.
• Time matters. With non-sushi-grade fish, marinate for 1–2 hours in the fridge until fully opaque. Don't leave it sitting in lime too long, or it can turn mushy.
• Chop evenly. Thin slices of onion, evenly chopped tomatoes, and avocado make for the best texture in every bite.

How to Make Ceviche Tostadas

Making ceviche tostadas at home is easier than it looks! You'll prepare the fish, bake your tostada shells, and then pile everything together for a fresh and crunchy meal.

1. Prepare the Fish

Slice your white fish into small pieces. Combine with red onion, jalapeño, tomatoes, and lime juice in a bowl. For sushi-grade fish, marinate 5–15 minutes; for non-sushi-grade, marinate 1–2 hours in the fridge until opaque.

2. Add the Mix-Ins

Stir in avocado, cilantro, salt, and pepper just before serving. Taste and adjust with extra lime if needed.

3. Make Tostada Shells

Spray corn tortillas lightly with cooking spray, season, and bake at 400°F until golden and crispy, flipping halfway through.

4. Assemble

Spoon ceviche onto the tostada shells. Garnish with cilantro and serve with lime wedges and hot sauce.

Pro tip: Keep the tostadas and ceviche separate until right before serving. This keeps the shells crispy.

Recipe Ideas and Variations

Here are some of the best ways to switch up this dish:

• Make it sweet: For sweeter flavors that will brighten up the dish even more, try adding fruit like mango, grapefruit, or pineapple.
• Cut down the spice: For a less spicy dish, you can deseed the jalapeño before dicing it or leave it out entirely.
• Cilantro swap: If you don't like cilantro, you can substitute it with fresh basil or parsley.
• Save time: If you want to save time, you can also buy store-bought tostada shells to pair with the Ceviche. This dish would also be great with Baked Tortilla Chips instead of Homemade Tostada Shells!
• Sub shrimp: You can sub out the fish for shrimp instead and make it a delicious Shrimp Ceviche. This is equally delicious served on tostadas!

How to Store This Dish

Because this dish is made up of two entirely different components, storage for each one differs as well. I definitely don't recommend storing the two together. Here is the best way to store each part of the dish:

• Ceviche: This should be stored in an airtight container in the fridge for no more than 24 hours. The lime juice will continue to break down the fish and other ingredients, so after a few days, things will begin to get soggy.
• Tostada shells: These can be stored in a sealed bag in the pantry for up to 3 days. You can refrigerate them, but keeping them at room temperature is the best way to retain the crispiness.