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Let's Make Ceviche Tostadas
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You won't believe how easy it is to make your own Tostadas de Ceviche at home using white fish cured in lime juice served on crispy homemade baked tostada shells. The ultimate warm weather meal!
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Ingredients

  • 1 lb white fish (red snapper, sea bass, kingfish, halibut, cod)
  • 1/4 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 avocado, chopped
  • 3/4 cup cherry tomatoes, chopped
  • 1/4 cup cilantro, chopped
  • Salt and pepper
  • 8 corn tortillas
  • Cooking spray
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Let's WatchCeviche Tostadas
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Step 1For 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.
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Step 2For 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.
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Step 3Tostada shells: Preheat the oven to 400 degrees. Lightly spray the corn tortillas on both sides with cooking spray. Place on a single layer on a baking sheet. Sprinkle lightly with salt and pepper. Bake for 6 minutes. Flip over and bake another 4-8 minutes until crispy.
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Step 4To assemble: Serve the fish ceviche on the tostada shells with additional lime juice and cilantro as needed. Serve hot sauce on the side.
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