Ceviche Tostadas Puerto Vallarta

Name: Ceviche Tostadas Puerto Vallarta
Ingredients: 1 pound very fresh mackerel fillets; 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)

Tostadas de Ceviche Puerto Vallarta

Recipe Yield

10 tostadas

Cooking time

Rate this recipe

4.13 from 8 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

42comments inCeviche Tostadas Puerto Vallarta

Mary Trevithick

Sep 17

I love these tostadas, they taste like I remember in Puerto Vallarta years ago. Even though it is hard to get some ingredients in Australia I still try to make lots of your recipes. I substitute some different chillies and grow my own tomatillos. Thankyou very much for your online rcipes and ideas and your beautiful books.

1. Pati Jinich
  
  Sep 28
  
  Thanks to you for so much kindness Mary!
  
Jacquelyn Howe

Jun 13

I love all Mexican food but do not have the financial ability to travel. When in college I would go with my boyfriend to Ensenada, love seafood!
Is the fish used in this recipe raw or cooked? Just a little confused.

1. Pati Jinich
  
  Jul 04
  
  It is raw 😉
  
Rachel

Apr 27

What is the salsa verde you topped them with in the episode?
Tomatillo?

1. Pati Jinich
  
  May 20
  
  It was actually a guacamole salsa, so delicious! I have a recipe for it here https://patijinich.com/guacamole-salsa/
  
Stephanie M. Phares

Feb 24

What do you do with the banana?

1. Pati Jinich
  
  Feb 29
  
  Hi Stephanie, there is no banana involved in this recipe 😉
  
Ruth

Nov 06

Thought I lost my husband yesterday – but I found him sitting in the bedroom locked onto your show that I had on while I was in there on our Roku. We will be trying this recipe for Christmas this year! And he loved the Flourless Chocolate Cake recipe that your husband loves…..I made that for his birthday. Perfect Gluten Free cake and it was delicious! Thank you! Oh and I need to find the green sauce that went on here…..can’t wait!

1. Pati Jinich
  
  Nov 06
  
  OMG so glad you found him Ruth!!! And even more happy to read that you have been trying some of my recipes and loving them, yay!
  
SCOTT

Oct 26

SIMPLY AMAZING. YOUR ARE FABULOUS IN EVERY WAY. MY FAV CHEF ON CREATE!!!! LOVE VIVIAN HOWARD TO AND MY ABSOLUTE FAV EPISODE OF YOURS WAS WHEN SHE WAS A GUEST ON YOUR SHOW!!!!! I CAN WATCH THAT EPISODE FOREVER. YOU AND YOUR LOVE OF FOOD AND CULTURE IS BEAUTIFUL.

1. Pati Jinich
  
  Nov 03
  
  Thanks so much Scott, this is so kind of you 😉
  
Maria Santos

Sep 09

I loved. This recipe!!
Is easy and nutritive !!
Thanks !! Now I have e new
Plate to shear . To my family and friends.

1. Pati Jinich
  
  Sep 20
  
  So glad to hear Maria, thanks!
  
Lee

Jun 19

Hi Patti:

Please what is the name of the resort you visited in Puerto Vallarta that feeds 12,000 persons a day with Chefs Alexis and Christopher? Mucho gracias.

1. Pati Jinich
  
  Jul 03
  
  It is called Vidanta 🙂
  
Patti B

Aug 29

This was so easy and just delicious!
I love the method for toasting and salting the tortillas… they were perfectly crunchy and much tastier than the ones that come already toasted in a bag.
The video was really helpful. Its gonna be one of my summer favorites!

1. Pati Jinich
  
  Sep 05
  
  So glad you enjoyed the Tostadas Patti, yay!
  
David Smith

Aug 02

I made this recipe with Asian tiger shrimp and everyone loved it. Always great recipes coming from Pati.

1. Pati Jinich
  
  Sep 11
  
  Uy, que rico with shrimp! Thanks so much David 😉
  
Yola

Jul 30

Patient, love your recipes. Watch your show on PBS . Thank you

1. Pati Jinich
  
  Aug 09
  
  Gracias Yola! So glad you have been following the show and having fun!
  
Susana Arteaga

Jul 29

Paty, soy muy Fan de los ceviches y éste en particular, no lo eh comido, yumm, tengo que hacerlo!!

1. Pati Jinich
  
  Aug 05
  
  Yo tambien! Este te va a encantar Susana 😉
  
Sarita

Jun 18

Paty muchas gracias por sus exlente recetasme encanta cocinar,coronary, con amor y pensar que soy muy orgullosa de ser Mexicana y que sigo agrandando mi srecetas y cocino saboreando cuando cocino

1. Pati Jinich
  
  Jun 23
  
  Gracias por tu mensaje Sarita, me da gusto saber que te gusta cocinar y que te gustan mis recetas, un abrazo!
  
Debbie

Apr 16

Watched on TV voy a tratar de hacerlo se Mira muy rica

1. Pati Jinich
  
  Apr 19
  
  Ojala que te guste Debbie, me cuentas!
  
Anonymous

Mar 05

thank you, will definitely try

1. Pati Jinich
  
  Mar 06
  
  Yay, thanks to you!
  
Sylvia Arce

Mar 04

Thank you for your great food.

1. Pati Jinich
  
  Mar 06
  
  Thanks to you for following Sylvia, saludos!
  
Lupita y Rossana Thompson

Feb 11

Hola Pati, mi hija y yo somos fans de tu programa, cada sábado es una delicia de recetas que nos deleitan los ojos 😋 y lo mejor que nos presentas las regiones de México de las cuales se originan cada receta antes de tu hacer tu version..Gracias por compartir tu amor por la cocina mexicana

1. Pati Jinich
  
  Feb 11
  
  Muchas gracias a ti por tan lindas palabras, les mando un abrazo grande a las dos y les agradezco mucho que vean el programa 😉
  
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 🙂
  
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 🙂
  
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!
  
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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