Baja Fish Ceviche Tostada

Ingredients

• 454 g (1 lb)rockfish, cut into 6 mm (¼-inch) cubes
• ½ mediumred onion, diced
• 2 mediumRoma tomatoes, cored and diced
• about 15 g (½ packed cup)chopped coriander
• 120 ml (½ cup)freshly squeezed lime juice
• 120 ml (½ cup)freshly squeezed orange juice
• to tastekosher salt
• 60 ml (¼ cup)soured cream
• 1 teaspoonchilli powder
• ½ teaspooncayenne pepper
• as neededvegetable oil, for frying
• 6 (15 cm/6-inch)corn tortillas
• 1 mediumHass avocado, stoned, peeled and sliced
• 1 mediumradish, thinly sliced
• 60 ml (¼ cup)Rio Luna Organic Nacho Sliced Jalapeños
• a handfulcoriander leaves
• 30 ml (2 tablespoons)water

Instructions

1. 1

   Marinate the fish

   Put the rockfish, onion, tomatoes, chopped coriander, lime juice and orange juice in a medium bowl and toss to combine. Season with salt, cover with cling film and refrigerate for about 1 hour, until the fish is firm and opaque.

2. 2

   Mix the crema

   In a small bowl, stir the soured cream, chilli powder, cayenne and 30 ml (2 tablespoons) water until smooth and thinned. Cover and refrigerate until needed.

3. 3

   Fry the tortillas

   Pour enough vegetable oil into a large cast-iron or sauté pan to come about 6 mm (¼ inch) up the sides, then heat it. Test the oil with a corner of a tortilla; it should bubble when added. Fry the tortillas one at a time for about 1 minute per side, until crisp on both sides. Transfer each to a paper-towel-lined plate.

4. 4

   Assemble tostadas

   Drain the excess liquid from the ceviche. Spoon some onto each tostada and top with avocado, radish, jalapeños and coriander leaves. Drizzle with the spicy crema and serve immediately.

What are ceviche tostadas?

Ceviche is a Latin American seafood dish in which fish or shellfish is marinated with citrus. This Mexican-inspired version serves the fish on crisp corn tortillas, with fresh toppings and a creamy, spiced sauce.

The combination works because the tostada gives the juicy ceviche a crunchy base, while avocado and soured cream temper the tang of the citrus and heat of the chilli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 222 calories, 17g protein, 21g carbs, 9g fat.

The corn tortillas and orange juice provide most of the carbohydrates, while the rockfish supplies much of the protein. Frying oil, avocado and soured cream contribute most of the fat. Serve with extra salad or vegetables for a more substantial plate without adding another tortilla.

Choose and cut the fish carefully

Rockfish: use fish suitable for eating raw or prepared according to local food-safety guidance. Citrus firms and turns the fish opaque, but it should not be treated as a reliable way to make unsafe fish safe.

Even pieces: cut the fish into evenly sized 6 mm cubes so the citrus reaches them at a similar rate.

Give the ceviche time

Citrus marinade: toss the fish with the juices and other ceviche ingredients, then chill it for about 1 hour as directed. Look for pieces that have become firm and opaque.

Keep it cold: refrigerate the covered bowl during marinating, and drain off the extra liquid before topping the tostadas.

Fry crisp tostada bases

Test the oil: a tortilla corner should bubble when it touches the hot oil. Fry each tortilla for about 1 minute per side, checking that it turns crisp rather than becoming overly dark.

Drain well: transfer the fried tortillas to a paper-towel-lined plate so excess oil can run off before you add the ceviche.

Balance the toppings

Fresh contrast: avocado adds a soft, creamy texture, while radish brings crunch and jalapeños add heat. Arrange them over the ceviche so each tostada gets a mix.

Spicy crema: the chilli powder and cayenne give the soured cream a warming kick. Drizzle it over the assembled tostadas rather than mixing it into the fish.

Serve straight away

The crisp tortillas are best just after frying, before the ceviche and toppings soften them. Assemble each tostada shortly before serving.

Serve them as a light main with a simple green salad or extra vegetables alongside. Keep any components separate until you are ready to eat.

Recipe notes & tips

• Cut the fish into evenly sized pieces for a more consistent marinade.
• Chill the ceviche covered for the full hour specified in the method.
• Drain the ceviche before spooning it onto the tortillas to help keep them crisp.
• Fry tortillas one at a time so each has room to crisp evenly.
• Have the toppings ready before frying, then assemble just before serving.

Variations

• Use another fish: choose a suitable firm fish in place of the rockfish.
• Adjust the heat: reduce the cayenne for a milder crema.
• Add extra crunch: serve with additional thinly sliced radish.
• Change the citrus: use more lime juice and less orange juice for a sharper flavour.
• Make it less spicy: omit the cayenne and use fewer jalapeños.

Common mistakes to avoid

• Uneven fish cubes: cut them to a similar size so they firm up at a more even rate.
• Skipping the chill: refrigerate the covered ceviche for about 1 hour as directed.
• Wet tostadas: drain excess marinade before adding the fish to the tortillas.
• Oil not hot enough: test a tortilla corner and wait for it to bubble before frying.
• Assembling too early: add the toppings and crema shortly before serving to preserve the crisp bases.

How to store

Keep leftover ceviche and crema covered in the refrigerator, separate from the fried tortillas and toppings, and use promptly. The assembled tostadas do not store well because the tortillas soften; reheat any leftover tortillas in a dry pan until crisp.

Frequently asked questions