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Ceviche Tostadas

Created by Julie Van Rosendaal

Ceviche Tostadas

Total Time:






Skill Level:



  • Las Tortillas corn tortillas
  • salt
  • canola oil, for cooking
  • salsa verde
  • sliced avocado and radishes
  • fresh cilantro
  • Ceviche:
  • 1 lb fresh fish, such as halibut, diced into about ½-inch pieces
  • 2 Roma tomatoes, diced
  • 1/2 cup chopped cilantro
  • 1 small red Thai chili, seeded and minced (optional)
  • 1/2 cup lime juice
  • salt to taste

How to Make It

Heat about half an inch of oil in a heavy skillet or deep pot set over medium-high heat. When it’s hot, but not smoking, fry 4 tortillas—one at a time—until golden and crisp. Transfer to a paper towel-lined plate and season with salt.

To make the ceviche, combine the fish, tomato, cilantro and chili. Add a generous amount of lime juice and season with salt. Let the mixture sit—the lime juice will “cook” the fish—for 10 minutes. Taste and add more lime juice, if you like.

Serve the ceviche, using a slotted spoon to drain off excess liquid, on the crisp tostadas, topped with salsa, avocado, radishes, cilantro and lime wedges to squeeze overtop.

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