Looking for a Cinco de Mayo recipe?
This ceviche tostada recipe is a perfect appetizer for your Cinco de Mayo gathering. When I lived in southern California we used to grab lunch at the most amazing taco truck that sold a crunchy and tangy ceviche tostada; often it would sell out if you arrived at the end of the rush. My version makes a great appetizer for your Cinco de Mayo celebration and can be adjusted for different serving styles. The recipe takes a minimum 2 hours before it will be ready to serve and can be started up to one day in advance.
Lets make it!
Preheat oven to 375 and have a baking sheet with a cooling rack in it ready to go
Serves 6 – appetizer size
12 oz white fish – the freshest you can find (snapper, flounder, fluke etc)
4 limes to make 1 cup fresh lime juice – enough to cover fish
2 T olive oil
½ tsp cumin
1 clove garlic
1 jalapeno pepper
1/2 small red onion
½ tsp smoked paprika
cilantro – 1 bunch
6 corn tortillas – taco sized
Salt & Pepper
First, trim and slice the fish, and make sure all skin, bones and ‘bloodline’ (red flesh) are removed. Then slice fish thin across the filet and again lengthwise across the slices once or twice to make small pieces. The pieces need to be small so the lime juice can ‘cook’ the flesh with its citric acid. Season with a pinch of salt. Then, as you squeeze the limes over the fish, reserve about a tablespoon of the juice in a separate bowl for the avocado mash. Toss fish and lime juice together and make sure the juice covers the fish. Refrigerate for 1 to 1.5 hours.
While the fish marinates, make the tostada shells; sprinkle each tortilla with a pinch of salt and cumin. Drizzle a little olive oil over two of them, then rub an oiled tortilla over another to spread the oil across all 6 (only need this on one side). Bake in the oven for 15 minutes until the shells are crispy and golden. If you do not have the rack, flip the tortillas halfway through so both sides will crisp up.
Next, slice open the avocado and then transfer flesh to the bowl of reserved lime juice. Season with salt, mash to almost smooth and then set aside.
Mince the jalapeno and onion, then finely chop the cilantro and ‘smash’ the garlic clove with the flat side of a knife. When the fish is ready, it should be someone opaque and firm, drain the liquid and then return to a bowl with a small pinch of salt and pepper. Stir in the garlic clove, jalapeno, onion, 1 T cilantro and 2 T olive oil. Remove the garlic clove and discard.
To assemble, spread avocado mash on each tostada shell. The mash will create a barrier as not to make the shell soggy. Then top with ceviche, garnish with cilantro and serve!
*Note* if you want to start your ceviche tostada prep a day before, marinate the fish for 1 -1.5 hours but drain off the lime juice before storing to complete the next day.
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