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Baja Ceviche Tostadas

Monday, 26 May 2008


Marinades can also be used for cooking without the use of heat such as in ceviche. They work by breaking down the tough connective tissues and firming the protein, the same effect that heat has. Foods without resistant connective tissues, such as fish, can be "cooked," or technically pickled, in this way. Only buy the freshest of fish for ceviche and I always freeze the fish overnight before thawing and using, just to be on the safe side.


At a glance
Cooking Method
No Cook
Heat Level
Main Course
  • 1 pound firm white fish, such as sole, bluefish, snapper, or bass, diced

  • 4 serrano chiles, minced

  • ½ cup diced onion

  • 6 to 8 limes, Mexican preferred

  • 1 to 2 tablespoons vegetable oil

  • 1 small tomato, diced

  • 1/4 teaspoon ground cumin

  • Coarsely ground black pepper

  • 1 small avocado, diced

  • 6 corn tostadas shells or chips

  • Garnish: Chopped fresh cilantro

  • Mexican hot sauce


Combine the fish, chiles, and onion in a non-reactive bowl. Squeeze the lime juice over the top and toss the mixture until well coated. The juice should cover the fish. Marinate the mixture for 2 to 3 hours or until the seafood is opaque and appears cooked through. Drain the mixture and place in a clean bowl.

Combine the oil, tomato, cumin, and black pepper and toss to mix. Add the fish mixture to the salsa, mix, and allow to sit for 30 minutes before serving.

To serve: Drain the ceviche, toss with avocados, place in a serving bowl. Garnish with the cilantro, serve with the tostadas and accompanied with your favorite Mexican hot sauce.


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