Ceviche Tostadas
Ceviche Tostadas showcase fresh white fish "cooked" in citrus juice, tossed with tomato, onion, and cilantro, then piled onto crisp fried tostadas — a bright, coastal Mexican classic popular from Sinaloa to the Yucatán. Cool, tangy, and refreshing, it's ideal for a warm-weather appetizer or light lunch.
By YumYum Editorial · Mexican
Prep: 25 min · Total: 25 min · Serves 4
Ingredients
- 1 lb fresh skinless white fish fillet (halibut, snapper, or tilapia), diced small
- 3/4 cup fresh lime juice (about 6-8 limes)
- 1 Roma tomato, finely diced
- 1/2 white onion, finely diced
- 1 jalapeño or serrano, finely minced
- 1/3 cup chopped cilantro
- 1/2 cucumber, peeled and diced
- 1 avocado, diced
- 1 tsp salt, or to taste
- 8 tostadas (store-bought or fried corn tortillas)
- to taste Hot sauce, for serving
- to taste Extra lime wedges, for serving
Instructions
- Place the diced fish in a glass or non-reactive bowl and pour the lime juice over it, making sure the fish is fully submerged.
- Cover and refrigerate for 20-30 minutes, stirring once halfway through, until the fish turns opaque and firm — this is the citrus "cooking" the protein.
- Drain off about half of the lime juice, leaving just enough to keep the mixture moist.
- Gently fold in the diced tomato, onion, jalapeño, cilantro, and cucumber.
- Season with salt and taste, adjusting acidity with a squeeze more lime if needed.
- Fold in the diced avocado just before serving to keep it from browning or breaking down.
- Spoon a generous portion of ceviche onto each crisp tostada.
- Serve immediately with hot sauce and extra lime wedges on the side.