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Ceviche Tostadas with Cilantro Cream

Ceviche Tostadas with Cilantro Cream

Servings 6 servings
Author Brandon Matzek


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


  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.