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    Home / Recipes / Course / Appetizer

    19 Jun 22, 2012 Appetizer  |   Jump to Recipe

    Ceviche Tostadas with Cilantro Cream

    Ceviche Tostadas with Cilantro Cream

    This post may contain affiliate links.

    On a hot summer day, what could be better than a cool, refreshing fish dish that doesn’t require you to turn on the oven to cook?  These Ceviche Tostadas are made by marinating mild white fish and onions in a bath of pale green lime juice.  The citric acid “cooks” the fish in just over 1 hour (for medium-rare).  The fish is then flavored with a bright blend of green chile, fresh tomato and chopped cilantro.  What takes this dish to the next lev (#YumToTheNextLev) is a smooth, cilantro-flecked cream sauce.  A verdant tangle of cilantro is blitzed up with lime juice and mayo, creating a perfect counter to the zing of the ceviche.  So I urge you crack open an ice cold beer and give this recipe a go.  So easy.  So delicious.  Continue reading for more pictures of the ceviche plus a link to the recipe.

    Cilantro

    Marinated Fish and Onions

    Fish, Onions, Tomatoes, Cilantro, Chiles

    Ceviche Tostadas with Cilantro Cream

    Ceviche Tostadas with Cilantro Cream

    by Brandon Matzek
    No ratings yet
    Print Recipe Pin Recipe
    Servings 6 servings

    Ingredients
      

    For the ceviche:

    • 1 pound skinless white fish, halibut, tilapia, whitefish, snapper, bass are good options, cut into 1/2-inch cubes
    • 1 small white onion, chopped into 1/4-inch pieces
    • 1 1/2 cups freshly squeezed lime juice, from about 12 limes
    • 1 large jalapeno, stemmed, seeded and finely chopped
    • 1 ripe fat tomato, cored, seeded and cut into 1/4-inch pieces
    • 1/4 cup loosely packed cilantro leaves, chopped
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon sugar
    • Kosher salt

    For the cilantro cream:

    • 3 cups loosely packed cilantro leaves
    • 1 tablespoon freshly squeezed lime juice
    • 1/2 cup mayonnaise
    • Kosher salt
    • Freshly ground black pepper

    For serving:

    • Tostadas
    • 1 avocado, halved, pitted, peeled, and sliced
    • Chopped cilantro

    Instructions
     

    • In a large glass or stainless steel bowl, combine fish, chopped onions and lime juice. If the lime juice doesn’t cover the fish, you may need to squeeze in a little more. Cover the bowl and refrigerate until fish reaches the desired doneness (about 1 hour for medium-rare). Pour mixture through a medium-mesh strainer to remove all of the lime juice. Transfer cooked fish and onions back to the bowl and discard lime juice.
    • To the fish mixture, add jalapeno, tomato, 1/4 cup cilantro and olive oil, stirring to combine. Add sugar, then season to taste with kosher salt (I added just under 1 teaspoon). Refrigerate until ready to use (no longer than 2 hours).
    • Combine cilantro leaves, lime juice and mayonnaise in a food process and puree until smooth. Season to taste with kosher salt and black pepper.
    • Spread a thin layer of cilantro cream on each tostada. Top with ceviche, a slice or two of avocado and a scattering of chopped cilantro.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    My full article was on Pacific San Diego Magazine.

    19
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Appetizer Tags: pacific san diego

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      June 22, 2012 at 12:37 pm

      Cilantro cream sounds delightful and I love the way the light is catching the onions & tomatoes. So pretty.

      Reply
      • Brandon Matzek says

        June 28, 2012 at 7:48 am

        Thanks Averie!

        Reply
    2. Ann P says

      June 22, 2012 at 4:08 pm

      I would love to dress a southwest salad with that cilantro cream sauce, yum. And ceviche is one of my favorite summery foods. so good! 🙂

      Reply
      • Brandon Matzek says

        June 28, 2012 at 7:49 am

        That’s a great idea. I remember eating the remainder of the cream with sliced vegetables and chips!

        Reply
    3. shuhan says

      June 25, 2012 at 5:38 am

      this looks delicious! I’m a fan of ceviche, but never trusted myself to work with “raw” fish (I know the acid kind of cooks the fish, but I’m still very chicken). Topped with the clantro cream sauce and the naturally creamy avocado, this sounds like heaven. I’m glad I dropped by your blog!

      Reply
      • Brandon Matzek says

        June 28, 2012 at 7:50 am

        Thanks!! I served this to a few friends who were squeamish around “raw” fish and they absolutely loved it!

        Reply
    4. IdaBaker says

      June 25, 2012 at 11:30 am

      I’m not a big fan of ceviche, but the cilantro cream looks wonderful. I love using it in all kinds of food.

      Reply
    5. Riley says

      June 27, 2012 at 3:18 pm

      This looks really yummy. I’m a little intimidated by ceviche, but I might have to give this a go!

      Reply
    6. Kim (Feed Me, Seymour) says

      June 27, 2012 at 3:19 pm

      I absolutely love tostadas! I could live on them. I’ve never tried it with fish before, can’t wait to give this one a whirl!

      Reply
      • Brandon Matzek says

        June 28, 2012 at 7:52 am

        Haha yeah, I had many leftover tostadas after this recipe. I enjoyed them daily for several weeks with salads and dips!

        Reply
    7. Barbara says

      June 28, 2012 at 7:20 am

      Yes! I’m so glad you posted this! I was fortunate to be able to try these and they were A-MAZE-BALLS! The balance of the fresh tangy ceviche with the creamy cilantro cream & crispy tostada is perfect. Seriously I’ve been craving them, so thank you, Brandon!

      Reply
      • Brandon Matzek says

        June 29, 2012 at 8:47 am

        Thanks Barbara :)!!

        Reply
    8. Jennie @themessybakerblog says

      June 29, 2012 at 8:13 am

      Heck, yes, this dish looks delish! I love the addition of the cilantro cream. Your photos are absolutely stunning.

      Reply
    9. Tiffany says

      July 1, 2012 at 3:16 pm

      Beautiful and delicious, definitely going to try the cilantro cream recipe as a dressing for a salad!

      Reply
    10. Kimberly (unrivaledkitch) says

      July 1, 2012 at 8:01 pm

      perfect summer dish. Lovely

      Reply
    11. Mei-i @ gastronomic nomad says

      July 2, 2012 at 1:55 pm

      Like many of the readers above, I adore ceviche but have always been scared of making it myself and getting sick from the raw fish. But I really must try it especially since summer has finally arrived in full force. Thanks for sharing!

      Reply
    12. Happy When Not Hungry says

      July 3, 2012 at 6:03 pm

      These tostadas look fresh and delicious! Def need to try. Thanks for sharing!

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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