Tostadas de ceviche with fish and lime Recipe
Tostadas de ceviche are crispy tortilla rounds piled high with refreshing, citrusy fish “cooked” in lime juice. In Mexico’s coastal regions they’re a classic for hot days, often eaten at lunchtime when no one feels like heavy, hot dishes. The taste is like a cross between a fish salad and sushi, but without the raw feel, because the lime acid changes the texture of the fish.
Tostadas de ceviche are the essence of coastal Mexico – fish that looks raw at first glance is transformed by lime juice into delicate, springy pieces with the texture of cooked meat. The contrast between the juicy, citrusy ceviche and the hot, crispy tortilla makes every bite both refreshing and satisfying. The dish combines the lightness of a salad with the fun, street-food feel that evokes eating by the ocean under a plastic awning.
Chef's tips
Don’t leave the fish in the lime juice for too long – after about 30 minutes it starts to become tough and dry, so it’s better to watch the time and the color change of the flesh. Chop the vegetables as finely as possible so every bite is balanced and the ceviche doesn’t slide off the tostada with the first bite. It’s best to crisp the tostadas just before serving; if you make them earlier, store them on a rack so they don’t get damp.
How to serve
Serve the tostadas immediately after topping with ceviche, with an extra lime wedge and a few drops of hot sauce on top – they’re perfect as a main dish for a summer balcony lunch. A light, dry white wine (such as sauvignon blanc) pairs well, or chilled lime-and-mint water if you prefer no alcohol. For larger gatherings, set out a bowl of ceviche and a separate stack of crispy tortillas so everyone can assemble their own tostadas at the table.
Ingredients
- white fish - 400 g
- lime - 5 piece
- tomato - 2 piece
- onion - 1 piece
- cucumber - 0.5 piece
- chili pepper - 1 piece
- cilantro - 0.5 bunch
- salt - 1 teaspoon
- vegetable oil - 1 tablespoon
- corn tortillas - 8 piece
Preparation
- Carefully check the fish fillet and remove any bones. Cut the fish into very small cubes, about 0.5 cm.
- Halve the limes and squeeze the juice into a bowl (there should be enough to completely cover the fish).
- Place the chopped fish in a glass or ceramic bowl, pour over the lime juice, mix and refrigerate for 20–30 minutes. The fish will turn opaque white – that’s the sign it has “cooked” in the juice.
- Meanwhile, dice the tomatoes finely, removing the watery core so the ceviche doesn’t turn out too runny. Peel the cucumber if the skin is tough and cut into small cubes.
- Very finely chop the red onion, and finely chop the chili, removing the seeds if you want a milder version. Roughly chop the cilantro.
- Do not rinse the fish, just gently pour off the excess juice, leaving 2–3 tablespoons in the bowl. Add the tomatoes, cucumber, onion, chili, cilantro, salt and oil. Mix gently.
- Taste and adjust with extra salt or lime juice if needed.
- Toast the tortillas in a dry pan over medium heat for 1–2 minutes on each side, until crispy and lightly browned. You can also bake them in the oven at 180°C for about 5–7 minutes, turning halfway through.
- Spoon a portion of ceviche onto each crispy tortilla just before serving so the bases don’t soften.
Storage
Leftover ceviche should be eaten the same day; store it covered in the fridge and discard if the fish becomes mushy or overly firm. Keep any remaining tostadas in an airtight container at room temperature so they stay crisp.
