Introduction
Hey there! Today, I’m excited to share with you my recipe for Fresh and Tangy Ceviche Tostadas. This dish has a special place in my heart as it reminds me of sunny beach days and laid-back gatherings with friends. The vibrant flavors and zesty kick of this recipe always bring a smile to my face.
So, grab your apron, sharpen your knives, and let’s dive into creating this delicious dish together!
Why You’ll Love This
Whenever I whip up these Ceviche Tostadas, it instantly transports me back to lazy summer afternoons by the shore. The combination of fresh seafood, tangy citrus, and crunchy tostada base is simply unbeatable. My family goes crazy for this dish because it’s light, refreshing, and bursting with flavor.
Plus, you can easily customize the ingredients based on your preferences. I sometimes swap out different types of seafood or add extra spice for a kick. It’s a versatile dish that never fails to impress!
(Psst! Don’t worry if you’re not a seafood fan; you can always try using diced avocado or mango for a tasty vegetarian twist!)
Let’s start by gathering all the ingredients we’ll need:
Ingredients
For the Ceviche:
– Fresh white fish (like tilapia or sea bass), diced
– Shrimp, peeled and deveined
– Fresh lime juice
– Red onion, finely chopped
– Cherry tomatoes, diced
– Cilantro, chopped
– Avocado, diced
– Salt and pepper to taste
(Optional substitutions: You can use scallops or squid instead of shrimp for a different flavor profile. Feel free to experiment with different citrus juices like lemon or orange for a unique twist!)
Directions
1. In a bowl, combine the diced fish, shrimp, and lime juice. Make sure the seafood is fully coated in the lime juice to “cook” it.
2. Add the red onion, cherry tomatoes, and cilantro to the bowl. Season with salt and pepper to taste.
3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Once chilled, gently fold in the diced avocado to avoid mushing it up.
(This is where I usually sneak a taste to adjust the seasoning. Don’t be afraid to add more lime juice or salt if needed!)
5. To assemble the tostadas, spoon the ceviche mixture onto crisp tostada shells and serve immediately.
6. Enjoy the burst of flavors with each crunchy bite!
Notes
Through trial and error, I’ve found that the key to a great ceviche is using the freshest seafood you can find. It makes all the difference in the final taste and texture!
Don’t worry if the seafood looks a bit opaque after marinating; that’s the lime juice working its magic.
Variations
One experiment I tried was adding a splash of coconut milk to the ceviche for a creamy twist. Unfortunately, it didn’t quite hit the mark for me, but feel free to give it a shot!
For a spicier version, you can finely chop some jalapeños or add a dash of hot sauce to amp up the heat.
Equipment
If you don’t have a sharp filleting knife for the fish, don’t fret! A regular chef’s knife will do the job just fine. It’s all about working with what you have in your kitchen.
Storage Information
Though honestly, in my house, this ceviche never lasts more than a day! The flavors are best enjoyed fresh, so try to consume it soon after making.
Serving Suggestions
I personally love pairing these Ceviche Tostadas with a side of freshly made guacamole and an ice-cold Mexican beer. It’s the perfect combination for a casual summer get-together!
Pro Tips
One lesson I’ve learned the hard way is not to rush the marinating process. The flavors need time to develop and meld together, so be patient for the best results.
And remember, fresh ingredients make all the difference in this dish. So, head to your local market and pick the best seafood and produce available!
FAQ
Q: Can I make this ceviche ahead of time?
A: Absolutely! Just prep the ingredients and combine them right before serving to keep the texture and flavors fresh.
Q: Do I have to use raw seafood for ceviche?
A: Yes, the lime juice “cooks” the seafood, giving it that characteristic tangy flavor. Using cooked seafood won’t achieve the same result.
So there you have it, a delightful recipe for Fresh and Tangy Ceviche Tostadas that’s perfect for any occasion. Dive in, experiment with flavors, and enjoy the fresh taste of the sea!
Fresh and Tangy Ceviche Tostadas
A delightful dish that combines fresh seafood, tangy citrus, and crunchy tostada base for a light, refreshing, and flavorful experience. Perfect for a casual summer gathering or a quick meal.
Ingredients
- 1 lb fresh white fish (tilapia or sea bass), diced
- 1/2 lb shrimp, peeled and deveined
- 1 cup fresh lime juice
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, diced
- 1/2 cup cilantro, chopped
- 1 avocado, diced
- Salt and pepper to taste
Directions
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In a bowl, combine the diced fish, shrimp, and lime juice. Ensure the seafood is fully coated in the lime juice.
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Add red onion, cherry tomatoes, and cilantro to the bowl. Season with salt and pepper.
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Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
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Once chilled, gently fold in the diced avocado.
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Spoon the ceviche mixture onto crisp tostada shells to assemble the tostadas.
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Serve immediately and enjoy!