Ceviche Toast - Mexican Recipes

Ceviche Toast – Mexican Recipes

This ceviche tostada is the perfect combination of citrus, spicy chili, and fresh seafood. This recipe was inspired by street food sold in the coastal city of Ensenada.

For ceviche: For 8-10 people

  • 450 g halibut or similar fish, boneless, skin removed and cut into 1/2 cm cubes
  • 450 g medium shrimp, peeled and cut into 1/2 cm cubes.
  • 1 cup fresh lemon juice
  • 1/3 cup finely chopped cilantro
  • 2 tomatoes, seeded and finely chopped
  • 1 medium carrot, finely chopped
  • 1 jalapeƱo, stem and seeds removed, finely chopped
  • 1/2 small red onion, chopped
  • Salt and freshly ground black pepper (to taste)

For sauce and garnishing:

  • 3 cups coriander leaves
  • 1 tablespoon fresh lemon juice
  • 1/2 cup prepared mayonnaise
  • Salt and freshly ground black pepper (to taste)
  • 12 corn tortillas
  • 1 avocado, halved, seeded, peeled and sliced
  • canola oil for frying


How to make ceviche: Combine halibut, shrimp, and juice in a large bowl. Macerate for 20 minutes. Discard all but 1/2 cup of juice. Add the remaining ingredients, season with salt and pepper, and mix gently. Refrigerate for 20 minutes.

Make the sauce: Add cilantro, lemon juice, salt, and pepper to the bowl of a food processor. Pulse until finely chopped. Add mayonnaise and puree until smooth. Refrigerate until ready to eat.

Pour canola oil into the pot to a depth of 4cm. Heat over medium-high heat. Fry the tortillas in batches until crispy, about 1 minute each. Drain on kitchen paper and season with salt.

To serve, spread a thin layer of cilantro mayonnaise on crispy corn tortillas. Cover with seafood ceviche mix and garnish with avocado.

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