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Mexican

Fish Ceviche Tostadas

Mexican-style fish ceviche tostadas with white fish, tomato, cucumber, onion, coriander, jalapeño, avocado, and bright citrus.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Fish Ceviche Tostadas

45 mintotal

25 min hands-on20 min hands-off

Prep 20 min · Cook 5 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 20 minutes of chilling time.

Method

  1. Bring the measured water to a gentle simmer and poach the fish cubes just until opaque and barely cooked.

  2. Drain the fish carefully and chill it briefly so it stays firm.

  3. Mix the lemon juice, salt, black pepper, jalapeño, onion, tomato, cucumber, and fresh coriander in a bowl.

  4. Fold in the chilled fish gently so the pieces stay intact.

  5. Chill for the listed time so the citrus flavor brightens the fish and vegetables.

  6. Fold in avocado if using, then spoon the ceviche over crisp tostada shells.

  7. Serve immediately so the tostadas stay crisp.

How to tell it's done

The fish should be firm and delicate, the vegetables crisp, and the tostada shells crunchy.

Getting it right

Tip

Poach the fish very briefly; overcooked fish will break apart when mixed with the citrus and vegetables.

What to serve it with

Serve as a chilled starter with extra lemon wedges and avocado.

Common mistakes

The fish turns firm and chalky.
Poach it barely, until the outside just turns opaque, and chill it straight away. The citrus keeps firming the fish afterwards, so it should go into the marinade slightly under.
The tostadas go soft before they are eaten.
Spoon the ceviche on at the table, one at a time. A loaded tostada has about two minutes before the shell gives way.

Substitutions

  • Use Boneless Fish Fillets if White Fish is unavailable; cut into small even pieces.
  • Use Tostada Shells as listed for the correct crisp base; crisped Corn Tortillas can work in a pinch.
  • Traditional ceviche may use raw fish cured in citrus, but this version briefly poaches the fish for safer home handling.
  • Use Green Chilli instead of Jalapeño Pepper if needed.

Storing and reheating

Eat within a few hours. The ceviche keeps a day in the fridge but the fish tightens and the cucumber waters it down. Avocado goes in only at serving; it browns overnight whatever you do.