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Tostadas de Ceviche

This tostada is topped with the perfect combination of lime, spicy chiles, and fresh marinated seafood.

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Puerto Vallarta, Pacific Coast

As you would expect, fish is always on the menu on the coast. This area, bordered by the Pacific to the west and the Sierra Madre mountains to the east, has a warm and humid climate where tropical fruits, such as avocado, thrive. Almost any raw fish can be used for ceviche. We recommend using “sashimi grade” or “sushi grade,” which is safest for eating raw. Avoid using fish simply labeled “fresh,” as this denotes only that the fish is not frozen at the point of sale. We suggest using sustainably managed and responsibly harvested cod for this recipe, but you can also use kingfish, sea bass or swordfish (check for information on sustainable options).

45 min



  • 12 oz fresh Pacific cod or lingcod
  • 3 limes, juiced
  • 1 carrot, grated
  • 1 small Roma tomato, finely chopped
  • 2–3 tbsp finely chopped fresh cilantro
  • 2 tbsp finely chopped white onion
  • ½ Scotch bonnet pepper, finely chopped
  • ¼ tsp sea salt
  • ⅛ tsp finely crumbled Mexican oregano (or substitute with regular oregano)

Tostadas and garnish

  • 4 6-inch corn tortillas
  • sea salt, to taste
  • 2 avocados, sliced
  • fresh lime juice, optional
  • hot sauce, to taste (TRY: Valentina Salsa Picante; this sauce is a classic in Mexican cuisine, but any hot sauce will work.)


  1. Prepare ceviche: Place fish in the freezer until partially frozen and firm to the touch, about 10 minutes. Cut into ¼-inch chunks.
  2. Transfer to a stainless steel bowl and add lime juice. Combine well. Set aside for 20 minutes (but no longer), until opaque. Transfer to a strainer to remove some of the juices. The ceviche should have a moist but not wet texture.
  3. Transfer to a bowl and mix in remaining ceviche ingredients. Refrigerate for at least 1 hour before serving to allow the flavors to combine.
  4. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Place tortillas in a single layer and bake for 6 minutes. Flip over, sprinkle with salt and bake for 6 minutes more, until beginning to brown.
  5. To serve, layer avocado slices on each tortilla and place ceviche over top. Squeeze lime juice over top and drizzle with hot sauce.



Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 280
  • Carbohydrate Content 20 g
  • Cholesterol Content 39 mg
  • Fat Content 15 g
  • Fiber Content 9 g
  • Protein Content 18 g
  • Saturated Fat Content 2 g
  • Sodium Content 359 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 2 g