Anti Inflammatory Fish Ceviche Tostadas
Bright, citrus-cured fish piled onto a crispy baked corn tortilla is one of those combinations that feels indulgent but is actually doing your body a serious favor. The star ingredients here — fresh white fish, extra virgin olive oil, avocado, lime, jalapeño, and cucumber — are all recognized for their anti-inflammatory properties, making every bite genuinely nourishing rather than just delicious. The avocado layer gets a subtle boost from ground turmeric, a small addition that quietly earns its place without overpowering the fresh, zesty flavors on top. Instead of deep-frying the tortillas, they go into a 400°F oven brushed with just a touch of olive oil, so you get that satisfying crunch without any inflammatory refined oils or excess fat. The citrus cure — a combination of fresh lime and lemon juice — does all the heavy lifting on the fish, leaving it tender, bright, and perfectly seasoned by the time you're ready to assemble. This recipe serves four and comes together with minimal cooking, which means less time at the stove and more time enjoying a meal that genuinely supports how you want to feel.
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Learn more →Ingredients
4 servings
For the tostadas
- 8 corn tortillas (6-inch)
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
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
For serving
- 2 ripe avocados, halved, pitted, and sliced or roughly mashed
- 1 tbsp fresh lime juice
- ¼ tsp fine sea salt
- 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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