5.0 from 21 votes
Ceviche Tostadas with Ensenada Ceviche
Keep in mind that any ceviche you like can go on your tostadas. Instructions for the tostadas and the ceviche are below.
Prep Time
30 mins
Cook Time
30 mins
Servings: 6 servings
Calories: 353 kcal
Course:
Main Course , Appetizer , Lunch
Cuisine:
Mexican
Ingredients
CEVICHE
- 1 1/2 pounds skinless, boneless dorado, (or other fish)
- salt
- 1 cup lime juice
- 1 medium white onion, minced
- 1 to 4 serrano chiles, minced
- 1 yellow or orange bell pepper, diced small
- 1 teaspoon dried Mexican oregano (optional)
- 4 to 6 Roma tomatoes, diced small
- 1/2 cup chopped cilantro, or more if you want
- sliced radishes, for garnish
GUACAMOLE
- salt
- 1/4 cup minced white onion
- 1 serrano, minced
- 3 tablespoons lime juice
- 2 tablespoons minced cilantro (optional)
- 2 avocados
TOSTADAS
- 12 to 18 corn tortillas
Instructions
- To make the ceviche, chop the fish small, or run it through a meat grinder with a coarse die, about 6.5 mm if you have a choice. Put it in a bowl and mix in the lime juice, Mexican oregano, minced onion, bell pepper and serranos. Sprinkle some salt over everything and set this in the fridge for at least 30 minutes.
- Meanwhile, make the guacamole. If you have a molcajete, a basalt mortar and pestle, use that. If not, use a regular mortar and pestle. If you don't have that, use a food processor. Start by adding the onion and serrano and some salt. Pound or grind that together into a paste. Add the lime juice and cilantro and grind that in, then pound and grind in the avocado. Adjust the seasoning with salt and lime if needed. If you only have a food processor, toss everything in at once.
- After you've done that, toast or fry the tortillas to make tostadas. If they are stale, you can toast them on a comal or griddle until they are crispy, turning them from time to time. You want to do this over high heat. You can also fry them in a little vegetable oil or lard. Get the oil hot, about 350°F, and fry the tortillas, turning them a few times, until the bubbles die down, about 5 minutes. Use tongs to press down any spots that balloon up.
- If your tortillas are not stale, the best way to make tostadas is to set them directly over a gas burner or charcoal grill that's hot but not blazing. Turn them frequently until they are crispy. Some spots may catch fire. Blow them out.
- When you are getting ready to serve, mix the tomatoes and cilantro into the ceviche.
- To finish, spread some guacamole on the tostadas, top with the ceviche -- drain it with a slotted spoon -- and garnish with the radishes.
Cup of Yum
Notes
- Before you experiment with other species of fish, please read my article on how to make ceviche safely.
Nutrition Information
Calories
353kcal
(18%)
Carbohydrates
38g
(13%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
83mg
(28%)
Sodium
134mg
(6%)
Potassium
1144mg
(33%)
Fiber
10g
(40%)
Sugar
5g
(10%)
Vitamin A
1416IU
(28%)
Vitamin C
55mg
(61%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 353
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 83mg | 28% |
| Sodium | 134mg | 6% |
| Potassium | 1144mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 1416IU | 28% |
| Vitamin C | 55mg | 61% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.