Low Sodium Fish Ceviche Tostadas

Total time1 hr 5 min

Prep time25 min

Cook time10 min

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Ingredients

4 servings

For the tostadas

8 corn tortillas (6-inch)
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz La Banderita White Corn Tortillas 24.9 oz, 30 Count Guerrero White Corn Tortillas, 80 Count La Banderita Yellow Corn Tortillas
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1 tbsp extra virgin olive oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the ceviche

1 lb fresh sushi-grade or very fresh skinless white fish (such as halibut, sea bass, or snapper), cut into ½-inch dice
½ cup fresh lime juice (from about 4–5 limes)
¼ cup fresh lemon juice (from about 2 lemons)
1 medium jalapeño, seeded and finely diced
½ medium english cucumber, finely diced
¼ cup red onion, finely diced
¼ cup fresh cilantro, roughly chopped
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 ripe avocados, halved, pitted, and sliced or roughly mashed
1 tbsp fresh lime juice
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
lime wedges, for serving (optional)
thinly sliced radishes, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the corn tortillas in a single layer on a large baking sheet. Brush both sides lightly with the 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
2
Bake the tortillas for 8–10 minutes, flipping once halfway through, until crisp and lightly golden at the edges. Transfer to a wire rack and let cool — they will firm up further as they cool.

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