These easy Ceviche Tostadas made with fresh fish cured in lime juice make a perfect warm weather meal or appetizer. Make them with any fresh white fish you like and serve on homemade baked tostada shells.
With all the vibrant flavors of my classic Ceviche and the salty crunch of my Homemade Tostada Shells, this Tostadas de Ceviche recipe is an explosion of flavor. Between the mouthwatering flavors and the incredible combination of textures, I guarantee it’s going to become a staple dish in your home.
This recipe is a glorious combination of my recipes for Ceviche and Homemade Tostada Shells. The fresh and vibrant flavors of the Ceviche paired with the crispy and salty corn tortilla shells come together for a dish that is seriously out of this world. It’s simple, flavorful, healthy, and messy in the very best way.
When I think of healthy summertime recipes, my mind instantly goes to colorful dishes filled with bright colors and equally bright flavors. So, what is a dish that perfectly fits this criteria? Ceviche! Made with wholesome and vibrant ingredients like fresh fish, lime juice, red onions, and jalapenos, my Ceviche recipe was practically born to be eaten during the summer months.
If you’ve been here for a while and seen all the Mexican-inspired dishes on my website, then I probably don’t need to tell you that I am a huge lover of Mexican food, but I’ll tell you anyway… I love Mexican food! With so many bright and bold flavors, what’s not to love?
Tostadas are a classic part of traditional Mexican cuisine and can be enjoyed in a ton of different ways. Since the first time I made my own tostada shells, I’ve been hooked. The crispy corn tortillas make the perfect vessel for my favorite Mexican dishes, so pairing them with my Ceviche recipe was an absolute no-brainer. It’s the perfect combination of rich and refreshing, sweet and savory, and soft and crunchy.
This Tostadas de Ceviche recipe is like an explosion of the very best flavors and textures, so I just know you’re going to love it as much as I do. Serve it up as a refreshing lunch or as the star dish at your next dinner party for a meal your guests will never forget.
What You’ll Need to Make Tostadas de Ceviche
The key ingredients you will need for this recipe include:
- White fish: 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.
- Lime juice: The acidity in the lime juice cooks our fish by breaking down the proteins inside. It also adds a ton of awesome citrus flavors that brighten up the rest of the ingredients.
- Jalapeno: The heat from diced jalapenos is the perfect way to balance the freshness of the dish. This is optional, so feel free to leave it out if you don’t like spicy food.
- Cilantro: Fresh herbs like cilantro brighten up the dish and add lots of tasty flavors. If you don’t like cilantro, feel free to sub this out for mint or parsley.
- Avocado: This is loaded with heart-healthy fats and has a creamy texture that adds a delicious depth of richness to the dish.
- Corn tortillas: We bake these in the oven to turn them into our beautifully golden and crispy tostada shells.
Recipe Ideas and Variations
Here are some of the best ways to switch up this dish:
- For sweeter flavors that will brighten up the dish, even more, try adding fruit like mango, grapefruit, or pineapple.
- For a less spicy dish, you can deseed the jalapeno before dicing it or leave it out entirely.
- If you don’t like cilantro, you can sub this ingredient out for fresh basil or parsley.
- If you want to save time, you can also buy store-bought tostada shells to pair with the Ceviche.
- You can sub out the fish for shrimp instead and make it a delicious Shrimp Ceviche. This is equally delicious served on tostadas!
- For a more filling meal, serve this dish alongside my Cilantro Lime Rice.
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.
Frequently Asked Questions
Below you will find answers to some of the most frequently asked questions about this dish:
What is the best way to cook tostadas?
Everyone has their own preference, but my favorite way to cook tostadas is in the oven. It’s healthier than frying them and crispier than microwaving them. It’s also super easy and, in my opinion, the best cooking method for larger batches of shells.
What kind of fish should I use?
Any firm white fish can be used in this recipe. I highly recommend using fresh fish rather than frozen for the most flavorful results. Some of the most commonly used white fish options include cod, halibut, sea bass, and snapper.
Can I freeze tostada shells?
I don’t recommend freezing your shells, but you can if you feel that you have to. Leftover plain tostada shells can be stored in a plastic bag in the freezer for up to 3 months. When you’re ready to eat them, defrost them in the oven. However, keep in mind that the texture will likely not be the same as it was the first time.
More Healthy Mexican Seafood Recipes
Like this flavorful recipe? You’ll love these!
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- 1 lb white fish (red snapper, sea bass, kingfish, halibut, cod)
- 1/4 U red onion, sliced very thin
- 2 tbsp jalapeno, diced (optional)
- 3/4 cup cherry tomatoes, halved
- 1/2 cup lime juice (more if needed)
- 1 U avocado, chopped
- 3/4 cup cherry tomatoes, chopped
- 1/4 cup cilantro, chopped
- Salt and pepper
- 8 U corn tortillas
- Cooking spray
For ceviche with sushi grade fish: Toss together the fish, red onion, jalapeno, cherry tomatoes, and lime juice in a shallow dish. Let the fish soak for 5-15 minutes, mixing one to two times until the fish begins to turn white and "cook." To serve, add the avocado, cilantro, salt, and pepper. Raw fish in a white bowl with red onions and jalapenos.
For ceviche with non-sushi grade fish: Toss together the fish, red onion, jalapeno, and lime juice in a shallow dish. Let the fish soak for 1-2 hours in the fridge, mixing one to two times until the fish turns white and "cooks." The fish should turn from pink to opaque. To serve, add the cherry tomatoes, avocado, cilantro, salt, and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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