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.
What you need:
- 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
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.
Tostada 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.
To assemble: Serve the fish ceviche on the tostada shells with additional lime juice and cilantro as needed. Serve hot sauce on the side.
We hope you enjoy this delicious Ceviche Tostadas recipe.
You may also enjoy…
For more Delicious Recipes visit Slender Kitchen