Tostadas de Ceviche de Pescado (Fish Ceviche Tostadas)
Crisp tostadas piled with lime-soaked white fish, cool cucumber and creamy guacamole, a classic Mexican beach lunch.
Made with Classic guacamole and Tostadas and totopos (tortilla chips) and Ceviche lime marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min plus 30 min marinating
- LevelEasy
- Costabout £2.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Check the fish is very fresh and skinless, with no bones. Cut it into 1 cm cubes with a sharp knife and keep it in the fridge until you are ready.
- 2
Put the fish in a non reactive bowl and pour over the ceviche lime marinade you made earlier (see the base recipe). Stir, press the fish under the liquid and chill for 20 to 30 minutes, until the cubes are opaque and white all the way through.
25 min - 3
Meanwhile, rinse the sliced red onion under cold water for a minute, drain well and mix it with the tomato, cucumber and half of the coriander.
- 4
Drain most of the liquid from the fish. Fold the fish gently into the vegetables and taste. Add a pinch of salt if it needs it.
- 5
Lay the ready made tostadas on a board. Spread each with a spoonful of your ready made classic guacamole (see the base recipe), then pile on the ceviche.
- 6
Scatter over the remaining coriander and serve straight away, before the tostadas soften.
Tips
- Buy the fish the same day from a fishmonger and say you are making ceviche. Keep it ice cold until it goes into the lime.
- Do not leave the fish in the marinade for hours. After about 30 minutes it turns firm and chalky.
- Build each tostada at the table so the crisp base stays crisp. Guacamole spread first acts as a seal against the juices.
- Raw fish is not suitable for pregnant women, young children or anyone with a weakened immune system. For a safe version, poach the cubes in simmering water for 1 minute, cool them fast, then marinate.
Storing and freezing
Eat the same day. The dressed ceviche keeps in the fridge for up to 24 hours but the texture goes tough; never keep it longer, and do not freeze it.
Questions
Is ceviche cooked by the lime juice?
No. The acid turns the fish opaque and firm, but it does not kill all bacteria or parasites like heat does. That is why you must use very fresh fish and why a quick poach is the safe choice for vulnerable people.
Which fish is best for tostadas de ceviche?
Firm, mild white fish such as sea bass, bream, haddock or cod works well. Salmon is not traditional here. Ask your fishmonger for fish suitable to eat raw, or use previously frozen fish.
Are these tostadas gluten free?
Yes, if your tostadas are made from corn only. The tostada base recipe uses gluten free corn tortillas. Check the label on any shop bought tostadas.
More made with classic guacamole
Flautas de Pastor (Crispy Rolled Pastor Pork Tacos)
GFDFEFTorta Cubana (Mexico City Crispy Pork, Ham and Bean Sandwich)
NFHamburguesas Mexicanas con Frijoles y Chipotle (Mexican Beef Burgers with Refried Beans)
NFTlayuda Oaxaqueña (Oaxacan Giant Crisp Tortilla)
EFNFHPDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.