Ceviche tostadas with avocado crema
Ceviche tostadas with avocado crema
Ingredients
For the Ceviche
- 1 pound firm white fish, such as mahi-mahi or snapper, cut into 1/2-inch cubes
- 1 cup lime juice, freshly squeezed
- 1/2 red onion, thinly sliced
- 1/2 cup cucumber, peeled, seeded, and diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 Roma tomato, seeded and diced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado Crema
- 2 ripe avocados, pitted and scooped out
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup sour cream, or plain Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon kosher salt
For Assembly and Garnish
- 8 tostada shells, store-bought or homemade
- 4 radishes, thinly sliced, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium glass or non-reactive bowl, combine the cubed fish and 1 cup of freshly squeezed lime juice. Ensure the fish is fully submerged. Cover the bowl and refrigerate for 15 to 20 minutes, or until the fish turns opaque throughout. Do not over-marinate, as it can make the fish rubbery.
⏱️ 20 min - 2
While the fish is marinating, prepare the remaining ceviche ingredients. In a large bowl, combine the thinly sliced red onion, diced cucumber, minced jalapeño, 1/4 cup chopped fresh cilantro, and diced Roma tomato. Set aside.
⏱️ 10 min - 3
Prepare the avocado crema. In a food processor or blender, combine the scooped avocado flesh, 2 tablespoons of freshly squeezed lime juice, sour cream, 2 tablespoons of chopped fresh cilantro, and 1/2 teaspoon of kosher salt. Process until completely smooth and creamy. If too thick, add 1-2 tablespoons of water until desired consistency is reached.
⏱️ 5 min - 4
Once the fish is opaque, drain it well using a fine-mesh sieve, discarding the lime juice. Add the drained fish to the bowl with the prepared vegetables. Gently fold in 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper until all ingredients are well combined.
⏱️ 3 min - 5
To assemble the tostadas, spread a generous layer of avocado crema onto each tostada shell. Top with an equal portion of the prepared ceviche mixture. Garnish each tostada with thinly sliced radishes and additional chopped fresh cilantro, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ceviche tostadas with avocado crema
Ingredients
For the Ceviche
- 1 pound firm white fish, such as mahi-mahi or snapper, cut into 1/2-inch cubes
- 1 cup lime juice, freshly squeezed
- 1/2 red onion, thinly sliced
- 1/2 cup cucumber, peeled, seeded, and diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 Roma tomato, seeded and diced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado Crema
- 2 ripe avocados, pitted and scooped out
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup sour cream, or plain Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon kosher salt
For Assembly and Garnish
- 8 tostada shells, store-bought or homemade
- 4 radishes, thinly sliced, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a medium glass or non-reactive bowl, combine the cubed fish and 1 cup of freshly squeezed lime juice. Ensure the fish is fully submerged. Cover the bowl and refrigerate for 15 to 20 minutes, or until the fish turns opaque throughout. Do not over-marinate, as it can make the fish rubbery.
⏱️ 20 min - 2
While the fish is marinating, prepare the remaining ceviche ingredients. In a large bowl, combine the thinly sliced red onion, diced cucumber, minced jalapeño, 1/4 cup chopped fresh cilantro, and diced Roma tomato. Set aside.
⏱️ 10 min - 3
Prepare the avocado crema. In a food processor or blender, combine the scooped avocado flesh, 2 tablespoons of freshly squeezed lime juice, sour cream, 2 tablespoons of chopped fresh cilantro, and 1/2 teaspoon of kosher salt. Process until completely smooth and creamy. If too thick, add 1-2 tablespoons of water until desired consistency is reached.
⏱️ 5 min - 4
Once the fish is opaque, drain it well using a fine-mesh sieve, discarding the lime juice. Add the drained fish to the bowl with the prepared vegetables. Gently fold in 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper until all ingredients are well combined.
⏱️ 3 min - 5
To assemble the tostadas, spread a generous layer of avocado crema onto each tostada shell. Top with an equal portion of the prepared ceviche mixture. Garnish each tostada with thinly sliced radishes and additional chopped fresh cilantro, if desired. Serve immediately.
⏱️ 5 min