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Recipes

White fish ceviche, served on tostadas

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By Esther Samson

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Servings: 4 serving Preparation: 15 minutes. Cook time: 1 to 3 hours.

A bright and refreshing white-fish ceviche marinated in citrus juice, mixed with tomatoes, onions, chili, and cilantro, then served atop crisp corn tostadas. A flavorful starter or light main ideal for summer.

Cuisine style
  • Mexican cuisine
Category
  • Cold starter Tostadas or appetizers Light dish or shared dish
Cooking method
  • none

Ingredients

350 to 400 g white fish (such as tilapia), finely diced

Juice of 5 to 6 limes

1 jalapeño, seeded and finely chopped

1/2 Gen V English cucumber, cut into small cubes

1/2 container Gen V cherry tomatoes, quartered

1/2 red onion, finely chopped

Fresh cilantro, chopped

1 avocado, sliced or cubed

8 small corn tortillas

Vegetable oil (for cooking tortillas)

Chipotle powder (optional, to taste)

Salt and pepper, to taste

Limes, for serving

Preparation

  1. In a bowl, combine the diced fish with the lime juice and chopped jalapeño. Season with salt and pepper, cover and marinate in the refrigerator for 1 to 3 hours, until the fish is completely cooked through the acidity (it should become opaque).
  2. Meanwhile, heat a little vegetable oil in a skillet over medium-high heat. Fry the tortillas, 1 to 2 minutes per side, until golden brown and crispy. Drain on paper towels and set aside.
  3. Drain the marinated fish slightly to remove excess lime juice. Add the cucumber, red onion, cherry tomatoes, fresh cilantro, and, if desired, a little chipotle powder. Mix well and adjust the seasoning. Add a little more lime juice.
  4. Arrange the ceviche on the crispy tortillas. Garnish with avocado slices or cubes, a few cilantro leaves and lime wedges. Serve immediately.

Keywords

  • white fish ceviche
  • ceviche on tostadas
  • homemade ceviche recipe
  • Mexican appetizer
  • marinated fish citrus
  • corn tostadas
  • summer dish fresh
  • no-cook recipe
  • quick ceviche
  • light Latin cuisine

Products used