Ceviche Tostadas

Name: Ceviche Tostadas
Total time: 6 h 30 min
Yield: 8 tostadas
Cuisine: mexican
Ingredients: 8 5 1/2-inch extra-thin corn tortillas, or prepared tostada shells; Vegetable oil for frying; 1 pound orange roughy, red snapper or other fish fillet; 1 1/4 cups Key lime juice, or 1 cup lime juice and 1/4 cup lemon juice; 1 tablespoon salt; 1/2 teaspoon dried oregano; 2 heaping tablespoons cilantro, coarsely chopped; 1/4 red onion, thinly sliced; 1 medium tomato, diced; Freshly ground black pepper to taste; Hot sauce (optional)

By Molly O'Neill

Updated Feb. 9, 2023

Total Time: 30 minutes, plus 6 hours' marination
Rating: 4(28)
Comments: Read comments

Featured in: Food; Fiesta Fare

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Ingredients

Yield:8 tostadas

85½-inch extra-thin corn tortillas, or prepared tostada shells
Vegetable oil for frying
1pound orange roughy, red snapper or other fish fillet
1¼cups Key lime juice, or 1 cup lime juice and ¼ cup lemon juice
1tablespoon salt
½teaspoon dried oregano
2heaping tablespoons cilantro, coarsely chopped
¼red onion, thinly sliced
1medium tomato, diced
Freshly ground black pepper to taste
Hot sauce (optional)

Ingredient Substitution Guide

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Preparation

Step 1
To make tostada shells, lay tortillas in a single layer on a counter and cover with a dry towel for about 30 minutes. Heat oil to 1-inch depth in a large skillet to 380 degrees. Fry one at a time until golden, about 30 seconds per side. Drain on paper towels.
Step 2
Cut fish into half-inch dice. Marinate in lime juice and salt to cover for 1 to 6 hours. Drain fish, mix with remaining ingredients and serve on the crisped tortillas with lime wedges, or use as a dip with tortilla chips.