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Ceviche Tostadas with Cilantro Cream

Ceviche Tostadas with Cilantro Cream

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
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Ceviche Tostadas with Cilantro Cream

Servings 6 servings
Author Brandon Matzek

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

  1. 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.
  2. 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).
  3. Combine cilantro leaves, lime juice and mayonnaise in a food process and puree until smooth. Season to taste with kosher salt and black pepper.
  4. 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.

My full article was on Pacific San Diego Magazine.

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Reader Interactions

Comments

  2. 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! 🙂

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

  3. 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!

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

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

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

  7. 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!

  11. 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!

Trackbacks

  4. […] we stopped by a fish market in Ensenada to pick up fresh seafood for dinner.  I prepared these Ceviche Tostadas as an appetizer, and for the main course, tequila-lime shrimp and grilled sea bass steaks with […]

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