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Tostadas de Ceviche

Serves 4 to 6 Appetizer seafood, Appetizers, ceviche

Tostadas de Ceviche

Tostadas de Ceviche is a staple in the everyday cuisine of Pacific Mexico, where the scent of fresh fish mingled with lime juice is an irresistible call to the table. This dish captures the essence of coastal living, with ingredients that are fresh, colorful, and vibrant. It's a direct and generous expression of the region's love for seafood, perfect for a family meal or a casual gathering with friends.

Each bite of the ceviche is a burst of zesty lime balanced by the sweetness of ripe roma tomatoes and the heat of serrano chiles. The creaminess of avocados mingles with the crunch of tostadas, creating a satisfying texture contrast. Finished with a sprinkle of fresh cilantro, this dish is as refreshing as it is flavorful, a true reflection of its coastal origins.

Ingredients

  • 12tostadas
  • 700 g (1 1/2 lb)sea bass or snapper fillets — cut into small dice
  • 1 cuplime juice — about 10 limes
  • 4roma tomatoes — seeded and diced
  • 1/2white onion — finely chopped
  • 2serrano chiles — minced
  • 1 bunchfresh cilantro — chopped
  • 2avocados — sliced
  • 3 tbspolive oil
  • 1 tspfine salt

Method

  1. Begin by preparing the ceviche topping. Dice the 700 g (1 1/2 lb) sea bass or snapper fillets into small, uniform cubes, about 1/4 inch in size. This ensures that the fish will 'cook' evenly in the lime juice. Place the diced fish in a non-reactive bowl, such as glass or ceramic, to prevent any metallic taste from developing.
  2. Pour 1 cup of freshly squeezed lime juice over the fish, ensuring it is fully submerged. The acidity of the lime juice will 'cook' the fish, turning it opaque and firm to the touch. Stir gently to coat all pieces, then cover the bowl and let it sit in the refrigerator for about 15 minutes while you prepare the other ingredients.
  3. Finely chop 4 roma tomatoes, 1/2 white onion, and 2 serrano chiles. Remove the seeds from the chiles if you prefer less heat. Chop 1 bunch of fresh cilantro, discarding the thick stems. Combine these vegetables in a separate mixing bowl.
  4. Once the fish has turned opaque, drain off excess lime juice, leaving just enough to keep the fish moist. Add the chopped vegetables to the fish, along with 1 tsp of fine salt and 3 tbsp of olive oil. Mix gently to combine, allowing the flavors to meld together. Taste and adjust salt if necessary.
  5. Prepare the tostadas by spreading a thin layer of refried beans or crema on each of the 12 tostadas. This layer acts as a barrier to keep the ceviche topping from sliding off. Ensure the layer is even and covers the entire surface of each tostada.
  6. Spoon a generous amount of the ceviche mixture onto each tostada, ensuring an even distribution of fish and vegetables. Slice 2 avocados and place a few slices on top of each tostada, adding a creamy texture that complements the tangy ceviche.
  7. Serve the Tostadas de Ceviche immediately, while the tostada shells are still crisp. The contrast between the crunchy tostada and the fresh, tangy ceviche is key to the dish's appeal. Enjoy this vibrant and refreshing dish as part of a light meal or appetizer.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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