Ceviche Tostadas
The fish needs to be cut into small, even pieces so the lime can cure it evenly.
About 50 minutes if you’re slow · About 30 minutes if you push
Method
chefjasonmckinney.com/recipes/ceviche-tostadas
- 1
10 minutes before cooking: please preheat your oven to 175°C.*Timer: 10 min
- 2
Lay the tortillas on a sheet tray and brush with canola oil. Season with salt, then weigh with a rack or second sheet tray so the tortilla doesn’t curl while cooking. Bake until golden brown and crunchy, about for 10–15 minutes.Timer: 10 min
- 3
Meanwhile, dice the fish into bite-size or smaller pieces–you want them to be small so they don’t fall off the tortilla when you’re eating.
- 4
Slice the onion. Mince the chili peppers. Set aside a few leaves of cilantro for garnish, then mince both the leaves and stems.
- 5
Combine the fish, onion, minced cilantro, and chili peppers in a glass bowl. Add the lime juice–leaving a splash for your avocado–and a good pinch of salt and stir to combine. Cover and let refrigerate for 10 minutes.Timer: 10 min
- 6
While the fish is marinating, slice the avocado and season with salt and remaining lime juice. Grate on the garlic.
- 7
To Assemble. Let’s build these beauties!! Lay a few slices of seasoned avocado on each tostada, place two spoonfuls of ceviche, garnish with a leaf of cilantro, corn nuts, and a dash of your favorite hot sauce. Enjoy!!!
Made it?
Mark it cooked and add a photo if you like.How did it turn out?
No notes yet. If you cook it, leave the first one.
