Eggless Fish Ceviche Tostadas
Total time1 hr 5 min
Prep time25 min
Cook time10 min
4.8(30)
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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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