Lime-Cured Shrimp and Fish Ceviche Tostadas
Pristinely fresh white fish and shrimp cured in a flood of fresh lime juice until opaque and tender, then tossed with tomato, red onion, cucumber, serrano chile, and cilantro. Spooned onto crispy tostada shells and finished with sliced avocado, a drizzle of Mexican hot sauce, and a sprinkle of sea salt for an electric, refreshing lunch.
Ingredients
- 1 lb firm white fish (snapper, sea bass, or mahi mahi), diced into 1/2-inch cubes
- 1/2 lb raw shrimp, peeled, deveined, and diced
- 1 cup fresh lime juice (about 10 limes)
- 3 Roma tomatoes, seeded and finely diced
+ 10 more ingredients
Instructions
Place the diced fish and shrimp in a glass or ceramic bowl. Pour the lime juice over the seafood, making sure all pieces are submerged. Cover and refrigerate for 45 minutes to 1 hour, stirring gently every 15 minutes.
The seafood is ready when the fish is fully opaque throughout and the shrimp have turned pink. Drain off about two-thirds of the lime juice, leaving enough to keep the ceviche moist.
Add the diced tomatoes, cucumber, red onion, serrano chile, and cilantro to the cured seafood. Drizzle with olive oil and season with salt. Toss gently to combine.
Taste and adjust the seasoning — it may need more salt, lime, or chile to balance the brightness.
Spoon a generous mound of ceviche onto each tostada shell. Top with avocado slices, a dash of hot sauce, and a pinch of flaky sea salt.
Serve immediately while the tostadas are still crispy.
Nutrition Estimate
Per serving • Estimated by Blinner AI