White Fish Ceviche Tostadas
Crispy corn tostadas topped with tender white fish cured in lime juice, fresh vegetables, cilantro, and avocado.
Ingredients
- white fish fillet500 g
- lime6 pcs
- red onion100 g
- tomato250 g
- jalapeño pepper1 pcs
- fresh cilantro20 g
- avocado1 pcs
- corn tostadas8 pcs
- salt1 tsp
Instructions
Make sure the white fish fillet is very fresh and safe to eat raw, pat it dry, and cut it into roughly 1 cm cubes.
Transfer the fish to a glass or ceramic bowl, season with salt, cover with lime juice, stir, and cover. Refrigerate for 60 minutes, stirring once or twice so the cubes turn opaque evenly.
Finely chop the red onion, tomatoes, and jalapeño, and mince the cilantro.
Drain off most of the marinade from the fish, add the onion, tomatoes, jalapeño, and cilantro, stir gently, and add more salt if needed.
Dice the avocado flesh and fold it into the ceviche just before serving so it doesn't turn mushy.
Spoon the ceviche onto the corn tostadas, using about 100–120 g per tostada, and serve immediately while the base is still crisp.
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