Tilapia Ceviche Tostadas

Tilapia Ceviche

Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh, raw fish marinated in citrus juices such as lemon or lime, and spiced with chili peppers.

OKAY…if you’re not into eating raw fish…don’t freak out! In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, just as though it were cooked with heat. The “feel” of the fish will not be raw, but cooked.

Tilapia Ceviche Tostadas

Yield: 2 servings             
Active Time: 20 min.      
Total Time: 35 min.

  • 12 oz. frozen tilapia                                        4 limes, juiced
  • 1 Roma tomato                                                1/3 cucumber
  • 1/3 med. red onion                                          5 sprigs cilantro
  • salt & black pepper                                         8 tsp. clam-tomato juice
  • 1 tsp. hot sauce (opt.)                                     1/3 Serrano chili (opt.)
  • 2 corn tortillas, grilled*                                  2 tbsp. light mayonnaise
  • 1/3 avocado

Mise en Place: Remove the tilapia from the freezer to thaw slightly. Meanwhile, juice ¾ of the limes. Remove the seeds from the tomato and chop. Peel the cucumber, remove the seeds and finely dice. Remove the skin from the onion and finely dice. Chop the cilantro. Remove the stem, seeds and membrane from the chili and finely dice. Finely dice the Tilapia. Cut the remaining lime into wedges.

Preparation: Put the tilapia in a medium bowl with the lime juice and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

*Grilled Tostadas: Heat grill or grill pan over medium heat. Place tortillas on grill or grill pan and let them dry out until they are crunchy. Purchased tostadas can be substituted.

Remove ceviche from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season the fish mixture with salt & black pepper, to taste. Add the clam-tomato juice and the hot sauce and chili, if using. Remove the pit and skin from the avocado and slice thinly.

Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.