📝 About This Recipe
This vibrant dish captures the essence of the Pacific coast, featuring ultra-fresh white fish 'cooked' in a bright, citrusy bath of lime and lemon juice. The crisp, gluten-free corn tostada provides the perfect textural contrast to the buttery fish, while a hint of habanero adds a sophisticated heat. It is a refreshing, protein-packed appetizer that celebrates the purity of high-quality seafood and bold Mexican aromatics.
🥗 Ingredients
The Seafood Base
- 1.5 pounds Fresh White Fish (Skinless snapper, sea bass, or halibut, cut into 1/2-inch cubes)
- 1 cup Fresh Lime Juice (About 8-10 limes, freshly squeezed)
- 1/4 cup Fresh Lemon Juice (Adds a rounded acidity)
Vegetables and Aromatics
- 1 medium Red Onion (Finely diced and rinsed in cold water)
- 3 pieces Roma Tomatoes (Seeded and finely diced)
- 1/2 cup English Cucumber (Peeled, seeded, and finely diced)
- 1/2 cup Fresh Cilantro (Finely chopped, plus extra for garnish)
- 1 piece Habanero or Serrano Pepper (De-seeded and minced very finely)
- 2 tablespoons Extra Virgin Olive Oil (To balance the acidity)
- 1 teaspoon Kosher Salt (Adjust to taste)
The Foundation and Garnish
- 12 pieces Corn Tostadas (Certified gluten-free)
- 2 pieces Hass Avocados (Ripe, thinly sliced or mashed)
- 3 pieces Radishes (Thinly sliced into rounds for crunch)
- 1 bottle Hot Sauce (Mexican-style like Cholula or Valentina)
👨🍳 Instructions
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1
Place your cubed fish in a non-reactive bowl (glass or ceramic). Ensure the fish is kept very cold; you can place the bowl over a larger bowl filled with ice.
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2
Pour the fresh lime and lemon juice over the fish until it is completely submerged. Cover with plastic wrap and refrigerate for 30-45 minutes.
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3
Check the fish at the 30-minute mark. It is ready when the exterior is opaque and the center is still slightly translucent and tender.
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4
While the fish cures, prepare your vegetables. Rinse the diced red onion in a fine-mesh sieve under cold water to remove the harsh 'bite'.
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5
In a large mixing bowl, combine the diced tomatoes, cucumber, onion, minced chili pepper, and cilantro.
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6
Once the fish is cured to your liking, drain about 2/3 of the citrus juice from the bowl, leaving just enough to keep the mixture moist.
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7
Gently fold the cured fish into the bowl with the vegetables using a rubber spatula to avoid breaking the delicate cubes.
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8
Drizzle with the extra virgin olive oil and season with kosher salt. Toss gently to emulsify the oil with the remaining citrus juice.
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9
Taste the mixture! Adjust with more salt or a pinch of sugar if the lime juice is overly tart.
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10
Prepare the tostadas by spreading a thin layer of mashed avocado or placing several slices on each corn shell to act as 'glue' for the ceviche.
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11
Use a slotted spoon to heap a generous portion of the ceviche onto each avocado-lined tostada.
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12
Garnish each tostada with radish slices, a sprig of fresh cilantro, and a few drops of your favorite hot sauce.
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13
Serve immediately while the tostada is still crisp and the fish is chilled.
💡 Chef's Tips
Always use 'sushi-grade' or the freshest possible fish from a reputable monger since the acid doesn't kill bacteria like heat does. Do not over-marinate the fish; leaving it in the juice for more than 2 hours will result in a rubbery, dry texture. Rinsing the red onions in cold water is a chef's secret to keeping the flavor without the lingering aftertaste. If you prefer a milder dish, remove all seeds and ribs from the habanero or substitute with a milder jalapeño. To prevent the tostadas from getting soggy, serve the ceviche in a bowl with the shells on the side for guests to build their own.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold Mexican lager or a dry Sauvignon Blanc to complement the acidity. A side of chilled jicama sticks dusted with Tajín seasoning adds a lovely crunch. Serve alongside a small bowl of salsa macha for those who want a smoky, nutty heat. Offer fresh coconut water or a hibiscus (Jamaica) iced tea for a refreshing non-alcoholic pairing.