Ceviche Tostada
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This recipe for ceviche tostada is fantastically fresh and intensely flavorful. Warm crispy mini tostada shells are topped with a vibrant yellowtail ceviche along with silky smooth avocado, sriracha mayo, and a dynamite radish crunch.
This ceviche tostada recipe is bursting with so much flavor, you’ll hardly believe how easy it is to make. The ingredients are simple, and the whole mouth-watering masterpiece comes together in just about 30 minutes — depending on how long you want to marinate your ceviche.
Each ceviche tostada delivers tender yellowtail, velvety avocado mousse, spicy sriracha, and crisp, zesty radishes all on one scrumptious handheld shell. Try this fun, easy, divinely delicious dish tonight!
Table of Contents
For more irresistible seafood recipes, check out my Blackened Mahi Mahi, Pan Seared Ahi Tuna, or these Watermelon and Shrimp Skewers.
- Yellowtail Tuna – Has a moderate, versatile flavor, firm texture, and buttery mouthfeel. I’ve also used ahi tuna. I always recommend sushi-grade fish for ceviche. I’ve been told it isn’t necessary, since technically the lime juice “cooks” the fish, but I still prefer it.
- Limes – Infuses the fish with tart, citrus flavor as the acid works to “cook” without heat.
- Avocado Mousse – Satiny avocado and creamy Greek yogurt are pureed with bright lemon juice, oil, and salt to create a simple, yet sinfully smooth mousse.
- Spicy Sauce – A simple blend of mayonnaise and sriracha hot sauce adds just the right amount of zesty heat.
- Radish Topping – Features the clean peppery crunch of raw radishes and bright, acidic lime juice.
- Tortillas – Choose large corn tortillas for this recipe. You want to be able to cut out 3 tostada shells from each tortilla. If you prefer, some brands also make premade tostada shells.
- Cilantro – Adds a pungent and peppery pop of grassy, lemony flavor. If you can’t find microgreens, go with the youngest-looking cilantro sprigs available.
- Blend the Avocado Mousse. Puree the avocados, Greek yogurt, lemon juice, oil, and salt in a blender or food processor. Transfer the mixture to the refrigerator, setting aside until assembly.
- Mix the Spicy Sauce. Whisk the mayonnaise and sriracha hot sauce together in a small bowl. Place the bowl in the refrigerator until ready to assemble.
- Prepare the Radish Topping. Cut the radishes into matchstick shapes using either a sharp knife or a mandolin. Toss them with the lime juice and place in the refrigerator.
- Cut Out Tortillas. Stamp out 3 tostadas per corn tortilla using a 2 ½ inch cookie cutter and set aside.
- Crisp the Shells. Heat the vegetable oil in a frying pan and fry the tostadas for about 2 minutes on each side, or until they are golden brown and crispy. Alternatively, you can spray both sides of the tortilla pieces with cooking spray, sprinkle with Kosher salt, and bake in a 350 degrees F oven for about 12-15 minutes, flipping halfway through. Either way, aim for crunchy tostada shells and be careful not to burn them.
- Slice the Ceviche. Use a very sharp knife to cut the fish into ⅛ inch slices. Place in a bowl and toss thoroughly with lime juice, making sure all the fish is coated.
- Assemble the Tostadas. Take all of those goodies from earlier out of the fridge and get ready to assemble. Start by dividing the spicy sauce between the tostada shells. Follow that by some of the yellowtail ceviche, a bit of the radish topping, and then a squirt of avocado mousse to finish. Top the whole thing off with a sprinkle of cilantro and serve immediately.
In addition to ceviche tostada, here are a few more ways to enjoy this fish dish:
– With tortilla chips, pita chips, or crackers like these Sesame Crackers
– Alongside flavorful fixings like Mango Pico de Gallo and Cowboy Caviar Dip
– Paired with quinoa, plain rice, or this Cilantro Lime Rice
– Traditional, Peruvian style with a side of toasted corn kernels and fried plantains
– With bean dishes like this Zesty 4 Bean Salad (Cold Salad)
While it is okay to marinate your fish overnight, it is not the best method. The fresher the ceviche, the better.
When preparing this recipe, the yellowtail ceviche will be at its prime after marinating for 30 minutes to one hour. This gives the acid enough time to “cook” the fish and infuse it with flavor. After about 2 hours, the fish will begin to change in texture as it breaks down.
Serve your ceviche tostada as fresh as possible, but don’t fret if marinates a bit longer. Stored in the fridge, in an airtight container, your yellowtail ceviche is safe to eat for up to 2 days.
This ceviche tostada recipe is made using yellowtail or ahi tuna. However, ceviche can be made with a wide variety of fish.
Technically, you can make ceviche with any variety of fish, but the best are mild in flavor, white-fleshed ocean fish with a semi-firm texture. Popular choices include sea bass, halibut, grouper, snapper, or flounder. You can also make ceviche (and ceviche tostada) using shrimp!
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Ceviche Tostada
Ingredients
Yellowtail
- 1 lb yellowtail tuna sushi grade
- 2 limes juiced
Avocado Mousse
- 2 avocados
- 1/4 cup Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp vegetable oil
- 1/2 tsp salt
Spicy Sauce
- 1 cup mayonnaise
- 6 tbsp Sriracha
Radish Topping
- 6-8 radishes thinly sliced
- 1 lime juiced
Tostadas
- 8 corn tortillas
- 1 cup vegetable oil
- salt
Garnish
- cilantro sprigs
Instructions
- In a blender or food processor add the avocados, Greek yogurt, lemon juice, oil and salt. Puree and set aside in refrigerator until assembly.
- In a small bowl whisk together the mayonnaise and Sriracha hot sauce. Set aside in refrigerator until assembly. (See Note 1)
- Using a mandolin or kitchen knife, thinly cut the radishes to matchstick shapes and toss with lime juice. Set aside in refrigerator until assembly.
- Using a 2 1/2 inch cookie cutter, stamp out 3 per corn tortilla. Set aside. In a frying pan heat the oil and fry corn tortillas until crispy and golden, about 2 minutes per side. (See Note 2)
- Slice fish 1/8 inch thin and toss with lime juice in a bowl to coat thoroughly. (See Note 3)
Assembly:
- On each tostada shell divide the spicy sauce. Top with some of the fish, pinch of radishes and a squirt of the avocado mousse. Top with cilantro (See Note 4) and serve immediately.
Notes
- The restaurant calls their sauce “Shark Sauce” and while I did find a brand labeled that online, Sriracha sauce is a great substitute.
- You want to completely crisp these up, but be careful not to burn them. You want them crunchy and not chewy. If you don’t want them fried: cut out the tortilla circles, place on a lined baking sheet. Spray both sides with cooking spray and sprinkle with kosher salt. Bake @350°F for 12-15 minutes, turning half way through.
- Yellowtail or ahi tuna is fantastic, we’ve used both. I’ve been told it doesn’t need to be sushi grade because it’s cut thin and the lime juice “cooks” the fish similar to ceviche. It’s up to you.
- The cilantro they use on theirs at the restaurant are micro cilantro greens. A little hard to find and I used the tiniest, baby sprigs of fresh cilantro I could find.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Little but fancy and full of flavors appetizers, Kevin. Personally, I vote for the avocado mousse. And those radishes somehow remind me the Norway flag haha.
These are just killer, maybe looks like a lot of work, but really come together quickly. Such a fun, fresh appetizer. Hope you give it a try Ben.
If there was 10 lbs of yellowtail in my face, I wouldn’t stop eating it until it was ALL gone!
So good, right Gigi We’ve done some damage, too.
I love how you’ve taken inspiration from restaurant fare to create this beauty at home! Such a delicious impressive appetizer, my friend! I love it!!
Thanks Annie, it’s a very refreshing, clean and healthy appetizer. Very Southern California, right? Ha! Glad I could share it with you. 🙂