Ceviche Tostadas {easy 30 minutes of meal}

Before you begin

Keep these quick tips in mind for ceviche success:

• Use fresh fish. The better the fish is, the better the ceviche. If you want to pickle after 10–15 minutes of marinating, choose the sushi grade. Any sturdy white fish works well in this recipe, so it all depends on which recipe you use. Some of my favorite choices are cod, snapper, bass and halibut.
• Time matters. Using non-sushi-grade fish, marinate in the refrigerator for 1-2 hours until completely opaque. Don’t let it sit in the lime for too long or it will turn mushy.
• Cut evenly. Thin slices of onions, chopped tomatoes and avocados, give each bite the best texture.

How to make ceviche

Make ceviche Tustadas easier at home than look! You will prepare the fish, bake the tosta shells, and then pile everything together for a fresh and crispy meal.

1. Prepare the fish

Cut the white fish into small pieces. Combine with red onion, mexican onion, tomatoes and lime juice. For sushi-grade fish, marinate for 5-15 minutes; for non-Sushi-Grade, marinate in the refrigerator for 1-2 hours until opaque.

2. Add to mix

Add avocado, coriander, salt and pepper before serving. Taste as needed and adjust with extra lime.

3. Making Tostada shells

Use cooking spray, season and bake at 400°F until golden becomes crisp, then flip halfway.

4. Assembly

Stuff the ceviche spoon into the Tastada shell. Garnish with cilantro, with lemon wedges and hot sauce.

Expert tips: Separate the tostadas and ceviche until served. This makes the shell crisp.

Recipe ideas and changes

Here are some of the best ways to switch this dish:

• Make it sweet: For sweeter flavors that can make the dish brighter, try adding fruits like mango, grapefruit or pineapple.
• Reduce spices: For less spicy dishes, you can cancel the jalapeno before chopping or throwing it out altogether.
• Coriander Exchange: If you don’t like cilantro, substitute it with fresh basil or parsley.
• Save time: If you want to save time, you can also purchase a store-bought Tostada shell with ceviche. This dish will also be served with toast tortilla slices instead of homemade tosta shells!
• Sub Shrimp: You can remove the shrimps to make it a delicious shrimp ceviche. This is equally delicious in Tostadas!

How to store this dish

Because this dish consists of two completely different ingredients, the storage space for each dish is also different. I definitely don’t recommend storing two together. Here is the best way to store each part of the dish:

• Ceviche: This should be stored in an airtight container in the refrigerator for no more than 24 hours. Lime juice will continue to break down fish and other ingredients, so things will start to get wet after a few days.
• Tosta Shell: These can be stored in a sealed bag in the storage room for up to 3 days. You can refrigerate them, but keeping them at room temperature is the best way to keep your crispy crust.