Our easy Tostada De Ceviche turns fresh, flavorful ingredients into a feel-good Mexican classic.
What’s to love about ceviche? It’s just about as refreshing to make as it is to eat, with no cooking and minimal prep involved. And it’s one of the lightest but most flavorful and satisfying dishes we know. If you’re not familiar with ceviche, here’s the basics: Raw fish or seafood is chopped and soaked briefly in a lime marinade to “cook” and tenderize the flesh, then mixed with diced vegetables. It’s often enjoyed on its own or scooped up with tortilla chips, crackers, or plantain chips. Although the dish is popular in many Latin American countries, this version takes it in a Mexican direction by serving it on crunchy tostada shells for a dish that easily serves as a light main course.
Since no cooking with heat is involved, ceviche is very popular in the summer, but you might find yourself craving it year-round. It’s a recipe with fabulous Mexican flavors that won’t weigh you down. The only equipment you’ll need is a cutting board and sharp knife to make quick work of dicing the fish and vegetables, although a good citrus juicer or reamer is handy for making the fresh lime juice that’s so important to the dish.
Is Tostada De Ceviche Healthy?
Ceviche is a light and protein-packed way to enjoy seafood, and this tostada de ceviche recipe is a healthy way to turn ceviche into a dish filling enough to be a main course. Crispy tostadas made with whole-grain corn are generally considered a healthier choice than flour tortillas. If you like, you can look for (or make at home) baked tostadas rather than fried ones to decrease added fat. The recipe includes a generous serving of avocado, a favorite that’s known for its monounsaturated fats (sometimes called “healthy fats”) and important vitamins. Using lean fish fillets keeps the dish light and low in calories while giving it a generous amount of protein, and “cooking” them in lime juice means no added fat is needed. If you’d like your tostada to be gluten-free, just check the package to make sure yours are.
How Long Do I Marinate The Fish?
Although we often say that the acid “cooks” the fish in ceviche, the process is technically known as denaturing and changes the protein bonds in a way that replicates cooking: The flesh will become firm and opaque and lose its shiny, translucent appearance. However, you should be careful how long you soak the fish. Marinating it too long can turn it a bit rubbery and dry, not tender and juicy. While it will still be good to eat, it will have a different texture and flavor. On the other hand, if it’s undercooked, it will be slightly chewy and have the ocean-like flavor more associated with sushi. What’s the sweet spot? You want the outside firm, the inside slightly tender, and all the flesh to be opaque and no longer glistening. This can be anywhere from about 15 minutes to one hour for most white fish.
Is Ceviche Safe To Eat?
While ceviche is safe to eat, there are a few caveats. Although the acid in the citrus marinade does have antimicrobial properties, this doesn’t ensure that all types of bacteria or parasites that might be present in the fish due to unsafe handling will be destroyed. Make sure you buy only the freshest fish, use it the day you bring it home, and keep it refrigerated at all times before, during, and after marinating.
How To Make Ahead And Store
Ceviche is best served fresh and eaten immediately. That said, you can keep leftovers refrigerated for up to 24 hours, although the fish will continue to break down from the acid and the veggies will become soggy. Remember to keep the fish refrigerated before, during, and after marination for safety. Once you open a package of tostada shells, keep them in the pantry in a sealed bag and use them within 3 days. They will lose their crispness if refrigerated.
Serving Suggestions
Instead of making tostadas for everyone, serve bowls of ceviche with tortilla chips or plantain chips for scooping. You can also make these Air-Fryer Nachos and let people top them with the ceviche. And you can always use ceviche as part of a grain bowl like these Salmon Bowls. If you prefer guacamole to sliced avocado on your tostada, try this Best Guacamole Ever.
Can’t get enough ceviche? Try FFF’s Mango-Shrimp Ceviche With Pineapple as well!
Ingredients
- 1 pound fresh, firm white fish such as snapper or sea bass, diced
- 1 cup lime juice from about 7 limes
- 1/4 cup red onion finely chopped
- 1/2 cup cucumber diced
- 1 jalapeño seeds removed and minced
- 1/2 cup tomatoes seeds removed and diced
- 1/4 cup fresh cilantro chopped
- Salt to taste
- 4 tostada shells
- 1 ripe avocado sliced
Instructions
- In a non-reactive bowl, combine diced fish with lime juice, ensuring the fish is fully submerged. Let it marinate in the refrigerator for 15 minutes, or until the fish is opaque and 'cooked' through.
- Drain the lime juice from the fish and discard. Add red onion, cucumber, jalapeño, tomatoes, and cilantro to the fish. Season with salt and gently mix.
- Spoon the ceviche mixture into tostada shells. Top with slices of avocado and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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