Ceviche Tostada
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5
8 reviews
Excellent
Ceviche Tostada
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This Ceviche Tostada features fresh yellowtail ceviche, spicy mayo, a creamy avocado mousse, and a zingy radish topping. Recipe adapted from the Baja Yellowtail Tostadas from Juniper & Ivy, a restaurant in San Diego.
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Ingredients
Yellowtail
- 1 lb yellowtail tuna sushi grade
- 2 lime juiced
Avocado Mousse
- 2 avocado
- 1/4 cup Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp vegetable oil
- 1/2 tsp salt
Spicy Sauce
- 1 cup mayonnaise
- 6 tbsp sriracha
Radish Topping
- 6-8 radish thinly sliced
- 1 lime juiced
Tostadas
- 8 corn tortillas
- 1 cup vegetable oil
- salt
Garnish
- cilantro sprigs
Instructions
- In a blender or food processor add the avocados, Greek yogurt, lemon juice, oil and salt. Puree and set aside in refrigerator until assembly.
- In a small bowl whisk together the mayonnaise and Sriracha hot sauce. Set aside in refrigerator until assembly. (See Note 1)
- Using a mandolin or kitchen knife, thinly cut the radishes to matchstick shapes and toss with lime juice. Set aside in refrigerator until assembly.
- Using a 2 1/2 inch cookie cutter, stamp out 3 per corn tortilla. Set aside. In a frying pan heat the oil and fry corn tortillas until crispy and golden, about 2 minutes per side. (See Note 2)
- Slice fish 1/8 inch thin and toss with lime juice in a bowl to coat thoroughly. (See Note 3)
Assembly:
- On each tostada shell divide the spicy sauce. Top with some of the fish, pinch of radishes and a squirt of the avocado mousse. Top with cilantro (See Note 4) and serve immediately.
Notes
- The restaurant calls their sauce “Shark Sauce” and while I did find a brand labeled that online, Sriracha sauce is a great substitute.
- You want to completely crisp these up, but be careful not to burn them. You want them crunchy and not chewy. If you don't want them fried: cut out the tortilla circles, place on a lined baking sheet. Spray both sides with cooking spray and sprinkle with kosher salt. Bake @350°F for 12-15 minutes, turning half way through.
- Yellowtail or ahi tuna is fantastic, we’ve used both. I’ve been told it doesn’t need to be sushi grade because it’s cut thin and the lime juice “cooks” the fish similar to ceviche. It’s up to you.
- The cilantro they use on theirs at the restaurant are micro cilantro greens. A little hard to find and I used the tiniest, baby sprigs of fresh cilantro I could find.
Nutrition Information
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Serving
4oz
Calories
897kcal
(45%)
Carbohydrates
25.1g
(8%)
Protein
22.9g
(46%)
Fat
80.7g
(124%)
Cholesterol
46.1mg
(15%)
Sodium
862.4mg
(36%)
Sugar
2.3g
(5%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 897 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 897kcal | 45% |
| Carbohydrates | 25.1g | 8% |
| Protein | 22.9g | 46% |
| Fat | 80.7g | 124% |
| Cholesterol | 46.1mg | 15% |
| Sodium | 862.4mg | 36% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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