SeafoodEasyFree

Ceviche Tostadas

Name: Ceviche Tostadas
Prep time: 30 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 10 Limes; 3 Tomatoes; 2 Avocado; 1 Pepino; 1 bunch Fresh coriander; 12 Tostadas de maiz; 2 tbsp Salsa picante; 400 g Filetes de merluza; 200 g Gambas crudas peladas; 1 Red onion

30 min (30 prep + 0 cook) Easy 6 servings Costera

Edmond Bojalil

Recetas Mexas

Published: 19 Mar 2026 · Updated: 25 Mar 2026

Crispy tostadas topped with fresh fish and prawn ceviche marinated in lime juice with avocado and hot sauce.

About this recipe

Ceviche tostadas are one of the most refreshing dishes from Mexican coastal cuisine. A crispy corn tortilla is generously topped with ceviche made from white fish and fresh prawns, marinated in abundant lime juice until firm with an intense citrus flavour. Crowned with creamy avocado, red onion, crunchy cucumber, fresh coriander and a dash of hot sauce, they are the perfect treat for warm days and a spectacular starter for any meal.

History & Origin

Ceviche arrived in Mexico from Peru via Pacific trade routes during the colonial era, but Mexicans transformed it entirely by serving it on crispy corn tostadas, creating a unique marriage of textures. The coasts of Sinaloa, Nayarit, Guerrero and Veracruz each developed their own local version: Sinaloa prepares it with prawns and cucumber, Nayarit with sierra fish, Acapulco with octopus and Veracruz with sea bass. The tostada as a vessel for ceviche is a purely Mexican invention that solves the problem of eating ceviche whilst standing at beachside street stalls. Mexican ceviches differ from Peruvian ones by using more lime and less chilli, as well as incorporating avocado and hot sauce as essential accompaniments. Today ceviche tostadas are the flagship dish of Mexican seafood restaurants, from humble pushcarts in Mazatlan to fine dining establishments on the Riviera Maya.

Estimated cost

£12.90

Total cost

£2.15

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

285

Calories

22g

Protein

28g

Carbohydrates

10g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the fish into cubes of 1 cm and the prawns in half. Place them in a bowl of cristal or ceramica, nunca of metal.
💡 Use fish very fresh. La merluza or corvina funcionan perfecto for its texture firme.
2
Exprime the limes and pour the juice on the fish and the prawns until cubrirlos completely. Refrigerate 20-25 minutes stirring each 5 minutes.
💡 Estan listos when the fish ve white and opaco for outside.
3
While marina, chop finely the red onion, the tomatoes without seeds, the pepino and the coriander.
💡 Soak the chopped onion in water with salt 5 minutes for suavizar its flavour.
4
Drain parte of the juice of limon of the ceviche and mixture with the verduras chopped. Season with salt and pepper.
5
Cut the avocado into cubes and anadelo with cuidado to the ceviche for not aplastarlo.
💡 Anade the avocado justo before of servir for that not oxide.
6
Serve generosas tablespoons of ceviche on the tostadas. Corona with some gotas of sauce picante and a ramita of coriander.
💡 Serve immediately for that the tostada mantenga crispy.