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Ceviche Tostadas with Cilantro Cream
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Ceviche Tostadas with Cilantro Cream

Enjoy something delicious and satisfying with this easy-to-make recipe.

Servings: 6 servings

Ingredients

For the ceviche:
  • 1 pound white fish skinless; examples: halibut, tilapia, whitefish, snapper, bass; cut into 1/2-inch cubes
  • 1 white onion small, chopped into 1/4-inch pieces
  • 1 1/2 cups lime juice freshly squeezed, from about 12 limes
  • 1 jalapeno pepper large, stemmed, seeded and finely chopped
  • 1 tomato ripe, fat, cored, seeded, cut into 1/4-inch pieces
  • 1/4 cup cilantro leaves loosely packed, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sugar
  • kosher salt
For the cilantro cream:
  • 3 cups cilantro loosely packed leaves
  • 1 tablespoon lime juice freshly squeezed
  • 1/2 cup mayonnaise
  • kosher salt
  • black pepper freshly ground
For serving:
  • tostada
  • 1 avocado halved, pitted, peeled, and sliced
  • cilantro chopped

Instructions

    Cup of Yum
  1. In a large glass or stainless steel bowl, combine fish, chopped onions and lime juice. If the lime juice doesn’t cover the fish, you may need to squeeze in a little more. Cover the bowl and refrigerate until fish reaches the desired doneness (about 1 hour for medium-rare). Pour mixture through a medium-mesh strainer to remove all of the lime juice. Transfer cooked fish and onions back to the bowl and discard lime juice.
  2. To the fish mixture, add jalapeno, tomato, 1/4 cup cilantro and olive oil, stirring to combine. Add sugar, then season to taste with kosher salt (I added just under 1 teaspoon). Refrigerate until ready to use (no longer than 2 hours).
  3. Combine cilantro leaves, lime juice and mayonnaise in a food process and puree until smooth. Season to taste with kosher salt and black pepper.
  4. Spread a thin layer of cilantro cream on each tostada. Top with ceviche, a slice or two of avocado and a scattering of chopped cilantro.