Ceviche – lime-cured fish on tostadas
Very fresh white fish, diced and 'cooked' in lime juice, then mixed with tomato, onion, cucumber, serrano chilli and coriander. It is piled onto crisp tostadas with avocado and hot sauce, above all in hot weather and during Lent. It is also made with prawns.
- 55 minTime
- 35 minHands-on
- 4Portions
- ≈ $42per portion
- 570kcal per portion
Ingredients for 4 portions
- 600 gTilapia fillet, very fresh, skinless
- 10Limes
- to tasteSalt
- 3Tomatoes
- ½Yellow onion
- ½Cucumber
- 2Serrano chiles
- 20 gCoriander
- 2Avocados
On the side
- 12Tostada shells
- to tasteHot pepper sauce
Method
- Cut the fish into cubes of about 1 cm and put them in a glass or china bowl.
- Squeeze the limes and pour the juice over the fish so that it is covered. Season with salt, stir and cover the bowl.
- Leave the fish in the fridge for 30 minutes, stirring halfway, until it is white all the way through.
- Deseed the tomatoes and cucumber and cut them into small dice. Finely chop the onion, chillies and coriander.
- Pour off most of the lime juice from the fish. Fold in the vegetables and coriander and season with salt.
- Slice the avocados. Pile the ceviche onto the tostadas, top with avocado and serve with hot sauce on the side.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
