Ceviche Tostadas
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
4g
Fibre
520mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Corta el pescado en cubos de 1 cm y los camarones por la mitad. Colocalos en un bowl de cristal o ceramica, nunca de metal.
💡 Usa pescado muy fresco. La merluza o corvina funcionan perfecto por su textura firme.
- 2
Exprime los limones y vierte el jugo sobre el pescado y los camarones hasta cubrirlos completamente. Refrigera 20-25 minutos removiendo cada 5 minutos.
💡 Estan listos cuando el pescado se ve blanco y opaco por fuera.
- 3
Mientras se marina, pica finamente la cebolla morada, los tomates sin semillas, el pepino y el cilantro.
💡 Remoja la cebolla picada en agua con sal 5 minutos para suavizar su sabor.
- 4
Escurre parte del jugo de limon del ceviche y mezcla con las verduras picadas. Sazona con sal y pimienta.
- 5
Corta el aguacate en cubos y anadelo con cuidado al ceviche para no aplastarlo.
💡 Anade el aguacate justo antes de servir para que no se oxide.
- 6
Sirve generosas cucharadas de ceviche sobre las tostadas. Corona con unas gotas de salsa picante y una ramita de cilantro.
💡 Sirve inmediatamente para que la tostada se mantenga crujiente.
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