Crispy tostadas topped with fresh fish and shrimp 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 shrimp, marinated in abundant lime juice until firm with an intense citrus flavour. Crowned with creamy avocado, red onion, crunchy cucumber, fresh cilantro and a dash of hot sauce, they are the perfect treat for warm days and a spectacular appetizer 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 shrimp 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 chile, 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 US supermarkets
Nutritional information per serving
285
Calories
22g
Protein
28g
Carbohydrates
10g
Fat
4g
Fiber
520mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cut the fish into cubes of 1 cm and the shrimp 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 shrimp 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 cilantro.
💡 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 cilantro.
💡 Serve immediately for that the tostada mantenga crispy.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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