Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Tostadas de Ceviche

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

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

All Access
$1.33 / week *

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content on all 17 publications in the Outside network like Oxygen, Better Nutrition, Yoga Journal, Outside and more
  • More than 100 diet-specific meal plans
  • Today’s Plan training platform with customized training plans
  • Extended member-only yoga pose library with how-to instruction
  • Annual subscription to Outside magazine
Join Outside+
Clean Eating

Print + Digital
Special Price
$0.46 / week *

  • Annual subscription to Clean Eating magazine
  • Access to all member-exclusive content on
  • Ad-free access to
Join Clean Eating

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

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