Appetizers and Hors D'oeuvres, Cinco de Mayo, International, Mediterranean Diet, Mexican, No Cook, Oysters, Rockfish, Seafood, Street Food

Ceviche de Pescado (Mexican Rockfish Ceviche) on a Homemade Tostada

This fresh tasting, citrusy, healthy ceviche tostada will transport you to a beach in Mexico. Serve it as an appetizer, lunch, or light dinner.

Ceviche is made from raw fish or shrimp ‘cooked’ in the acids of fresh citrus juices. It is tossed with chili peppers and other fresh ingredients, such as chopped onions, cucumbers, cilantro, tomatoes and avocado. The tostada adds a wonderful crunch. Instead of a tostada the ceviche can be served in pretty glassware with store-bought chips.

Rockfish are abundant in the Pacific Ocean and are available most of the year. Any high quality, lean white fish, such as red snapper, will be great. You can also substitute wild shrimp or farmed scallops.

Please use Seafood Watch to select your shrimp to keep our seafood food sources sustainable and to make sure it’s safe to eat.

EQUIPMENT:

Rockfish Ceviche on a Tostada
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Rockfish Ceviche on a Tostada

Recipe by Anna Stockel Cuisine: PeruvianDifficulty: Medium
Servings

2

servings
Prep time

4

hours 
Cooking time

15

minutes

Ceviche is ‘cooked’ in the acids of fresh citrus juices. It is then tossed with cucumbers, tomatoes, and avocado. The tostada adds a wonderful crunch.

Ingredients

  • Ceviche

  • 2 cups bite-sized cubed, raw rockfish, previously frozen*

  • 1/2 jalapeño, seeded and minced

  • 4 tablespoons finely chopped red onion

  • 2 tablespoons finely chopped fresh oregano

  • 1 Navel orange, freshly squeezed

  • 6 limes, halved

  • Tostada

  • 1 tablespoon extra virgin olive oil

  • 2 corn tortillas

  • Sea salt

  • 1 small can diced tomatoes

  • 2 tablespoons ketchup

  • 1/2 cucumber, peeled and diced

  • 2 tablespoons finely chopped cilantro

  • 1 small avocado, pitted and cubed

  • 2 tablespoons Kewpie mayonnaise, divided

  • freshly ground black pepper

  • favorite hot sauce

Directions

  • Ceviche
  • Place fish, jalapeño, onion, and oregano in a non-reactive bowl. Pour orange juice over. Juice the limes over until the fish is completely covered. Cover and refrigerate 4 hours if possible, or at least 1 hour. Stir occasionally. It should be opaque. Don’t leave the fish in the marinade longer than 6 hours or it may become tough.
  • Tostada
  • Preheat oven to 350°F.
  • Line a sheet pan with parchment paper, brush oil over, lay tortillas on top, sprinkle with sea salt, and bake for 15 minutes, rotating pan half way through. Let cool a little.
  • While the tortilla is baking, remove fish from refrigerator and drain marinade.
  • Mix 2 tablespoon of the tomato juice from the can with ketchup.
  • Lightly toss fish with tomato juice ketchup mixture, about 1/2 cup of the diced tomatoes, cucumbers, and cilantro. Stir, taste and correct seasoning.
  • When tostada is ready, spread the mayonnaise over then top with the ceviche mixture. Arrange avocado on top and then grind some black pepper over.
  • Top or serve with your favorite hot sauce.

Notes

  • *Can substitute ling cod, other white fish; or good quality wild shrimp, peeled and deveined; or scallops. Ask your fish monger.
  • Hint: Don’t omit the mayonnaise and ketchup, that is a commonly used seafood sauce.
  • Optional: Before it cools, cut the tostada into triangular chips, add more marinade to the ceviche and serve it in a glass.

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