Best 2 Ceviche Tostada Recipes

Savor the vibrant flavors of Mexico with our tantalizing ceviche tostada recipes. Dive into the delightful combination of fresh seafood, tangy citrus marinade, and the crispy crunch of tostadas. Our collection offers a variety of recipes, catering to diverse tastes and preferences. From the classic ceviche tostada, bursting with the flavors of shrimp, fish, and avocado, to the unique smoked salmon ceviche tostada, each recipe promises a culinary journey. Vegetarian lovers can indulge in the refreshing veggie ceviche tostada, packed with colorful vegetables and zesty dressing. For a spicy kick, try the chipotle ceviche tostada, where the heat of chipotle peppers dances on your palate. Don't miss the Baja-style ceviche tostada, a harmonious blend of shrimp, white fish, and a creamy avocado sauce. With step-by-step instructions and a guide to selecting the freshest seafood, our recipes ensure a delightful culinary experience, transporting you to the sun-soaked beaches of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

CEVICHE TOSTADAS

Ceviche Tostadas image

Provided by Molly O'Neill

Categories appetizer

Time 6h30m

Yield 8 tostadas

Number Of Ingredients 11

Ingredients

8 5 1/2-inch extra-thin corn tortillas, or prepared tostada shells
Vegetable oil for frying
1 pound orange roughy, red snapper or other fish fillet
1 1/4 cups Key lime juice, or 1 cup lime juice and 1/4 cup lemon juice
1 tablespoon salt
1/2 teaspoon dried oregano
2 heaping tablespoons cilantro, coarsely chopped
1/4 red onion, thinly sliced
1 medium tomato, diced
Freshly ground black pepper to taste
Hot sauce (optional)

Steps:

To make tostada shells, lay tortillas in a single layer on a counter and cover with a dry towel for about 30 minutes. Heat oil to 1-inch depth in a large skillet to 380 degrees. Fry one at a time until golden, about 30 seconds per side. Drain on paper towels.
Cut fish into half-inch dice. Marinate in lime juice and salt to cover for 1 to 6 hours. Drain fish, mix with remaining ingredients and serve on the crisped tortillas with lime wedges, or use as a dip with tortilla chips.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 28 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 428 milligrams, Sugar 1 gram, TransFat 0 grams

CEVICHE TOSTADA

Ceviche Tostada image

Salsa and seafood unite for a taste bud orgy. This colorful dish was a family recipe I got from a Central American guy I use to work with.

Provided by Cooking for Pleasure

Categories Octopus

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2-3/4 lb shrimp
2 -3 firm tomatoes, diced in small pieces
1 medium red onion, diced in small pieces
1/3 cup cilantro
3 garlic cloves, minced finely
1 jalapeno, minced finely
2 tablespoons clam juice
2 limes, juice of
salt
12 tostadas

Steps:

Transfer all ingredients (except salt) into a gallon storage/freezer bag and toss.
Refrigerate the mixture overnight,
Drain excess liquid, add salt, then serve over Tostadas.
*Cod & Halibut work well and can be substituted for shrimp. I enjoy a blend with Squid, Baby Octopus, & Shrimp.

Nutrition Facts : Calories 91.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 110.4, Sodium 159.5, Carbohydrate 8.6, Fiber 1.4, Sugar 3.5, Protein 13

Tips:

Use fresh, high-quality seafood. This is the most important ingredient in ceviche, so don't skimp. Look for fish that is firm and has a mild, briny smell. Avoid any fish that is slimy or has a strong odor.
Cut the fish into small pieces. This will help the ceviche cook evenly and absorb the marinade more easily.
Use a flavorful marinade. The marinade is what gives ceviche its unique flavor, so make sure it's packed with flavor. A good marinade typically includes citrus juice, cilantro, onions, and chili peppers.
Let the ceviche marinate for at least 30 minutes, or up to 24 hours. The longer the ceviche marinates, the more flavorful it will be.
Serve the ceviche chilled. Ceviche is best served cold, so make sure to chill it in the refrigerator for at least 30 minutes before serving.
Garnish the ceviche with fresh herbs and vegetables. This will add a pop of color and flavor to the dish.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It's easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a ceviche that will impress your friends and family. So next time you're looking for a new and exciting dish to try, give ceviche a try. You won't be disappointed.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#course #main-ingredient #cuisine #preparation #north-american #appetizers #main-dish #seafood #easy #central-american #beginner-cook #shrimp #fish #guatemalan #saltwater-fish #cod #no-shell-fish #octopus #shellfish