ceviche tostadas

tomatolimejalapeno

Ceviche Tostadas Puerto Vallarta

Ceviche Tostadas Puerto Vallarta

Recipe Yield

10 tostadas

Cooking time

Rate this recipe

4 from 6 votes

Ingredients

  • 1 pound very fresh mackerel fillets or other saltwater fish fillets, such as grouper, halibut, striped bass, red snapper, or fluke, skinned, rinsed, and cut into 1-2 inch pieces
  • 1 cup peeled and coarsely chopped carrots
  • 1 cup fresh squeezed lime juice
  • 1 jalapeño or serrano chile halved, seeded if desired, and finely chopped
  • 2 tablespoons finely chopped white onion
  • 3 tablespoons chopped cilantro leaves
  • ½ teaspoon dried Mexican oregano
  • 1 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 10 tostadas homemade or store bought
  • 1 large ripe tomato thinly sliced
  • 1 large ripe avocado halved, pitted, meat scooped out, and sliced

To Prepare

  • Place the fish and carrots in a food processor and pulse 5-6 times, or until the mixture is finely chopped, taking care not to turn it into a puree. Alternatively you could mince with a sharp knife.
  • Place the fish mixture in a large bowl, pour the lime juice over it, and gently toss. Cover and marinate at room temperature for 30-45 minutes.
  • Drain the fish mixture through a fine mesh sieve, pressing out as much liquid as possible with the back of a spoon. Return the fish to the bowl and stir in the chile, onion, cilantro, oregano, salt, and pepper. Mix well. Cover and refrigerate for at least 30 minutes, or up to 12 hours, so all the flavors come together.
  • When ready to serve, taste the ceviche for salt and pepper and add more if necessary.
  • Mound 2-3 tablespoons of ceviche on top of each tostada. Top each with a slice of tomato and avocado and a final sprinkling of salt.

Comments

8comments inCeviche Tostadas Puerto Vallarta

  1. sallycaola@yahoo.com

    Nov 22

    When I saw Porta Vallarta I remembered my first trip there back in 1989. We stumbled upon a restaurant called “Mexican Joe’s,” that offered blowtorch nachos on the menu. So delicious and what an experience. We still talk about it. Can’t wait to try this recipe.

    1. Pati Jinich

      Dec 28

      I hope you liked it Sally 🙂

  2. Eileen Ursuliak

    Nov 20

    Which restaurant did you go to in P.V. for the Ceviche Tostadas. We go to P.V every year for 8 weeks per visit.
    Thank you so much. Love the recipes! I have your Mexican Table cook book.

    1. Pati Jinich

      Dec 28

      Hola Eileen! The taco stand where I had the shrimp and dry ceviche tacos is called “Marisma” and the owner’s name is Yunuen, enjoy your visit 🙂

  3. Sandy

    Nov 13

    Me encanta tu programa , Pati!
    Yo soy mexicana pero crecí en Los Ángeles California, y mi niñez fue 110% Mexicana…….aprendí a cocinar después de casada y después de quemar mis primeros huevos revueltos!
    Mi mami no me enseño a cocinar paso a paso, pero si recuerdo los ingredientes de algunos de los más deliciosos platillos tradicionales de Mexico.
    Ahora, tu programa me ayuda con los pasos y los ingredientes junto a tu linda personalidad y dulzura hacia tus 3 hijos! Yo tengo 3 hijos también: una hija y dos varones. (Mi hija tiene más afán por cocinar y comer c9 ida mexicana, pero a los tres les he enseñado nuestra cultura!

    Has creado y renovado interés por cocinar y por aprender más sobre la historia de nuestra cocina mexicana.
    Gracias.

    1. Pati Jinich

      Dec 29

      Gracias a ti Sandy por este mensaje tan bonito, les mando un abrazo grande a ti y a los chicos!

  4. Ana

    Nov 09

    Hi Patty, I love all your recepis DELICIOSAS
    Eres un orgullo para nosotros.

    Un grab saludos.

    1. Pati Jinich

      Jan 02

      Mil gracias Ana, que linda! Un abrazo grande 🙂

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