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Baja Fish Ceviche Tostada
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This post is sponsored by Rio Luna Organic Peppers.
Fresh, tangy, and bursting with coastal flavor, these Baja fish ceviche tostadas are the perfect warm-weather bite. Tender white fish “cooks” in zesty citrus, then gets piled high on crisp tostadas with creamy avocado, crunchy radish, and pickled jalapeños for a balance of heat and brightness. Pair them with an ice-cold margarita or cerveza for the ultimate easy entertaining dish. If you love this recipe, you’ll also want to try beer battered fish tacos and grilled honey lime shrimp tacos.
Why You’ll Love This Recipe
- It’s fresh and flavorful – The citrus-marinated fish is light yet packed with zippy lime and orange notes that make every bite refreshing.
- Perfect for entertaining – Whether you’re celebrating Cinco de Mayo or hosting a summer get-together, these tostadas are crowd-pleasers you can prep ahead.
- Quick and simple – With minimal cooking and a short marinating time, you can whip up restaurant-worthy ceviche tostadas in under an hour.
What Is Ceviche?
Ceviche is a South American seafood dish where diced raw fish or other shellfish is marinated in citrus. This process is called denaturation. The acid from the citrus essentially “cooks” the fish, turning it from raw to firm and opaque.
For this recipe I use a firm whitefish like rockfish though you can also use other white fish like tilapia, halibut or mahi mahi. If you want to experiment you can even swap in shellfish like shrimp or scallops. I serve the ceviche drizzled with spicy crema and piled onto fried corn tortillas for tostadas. Garnish with creamy avocado, thinly sliced radish and pickled jalapeños for a bit of tangy heat.
The dish can also be served as an appetizer alongside tortilla chips for dipping, piled into lettuce wraps, or plain piled on top of shredded cabbage as a salad alternative!
Key Ingredients in This Recipe
- Pickled jalapeños – I prefer pickled jalapeños, rather than raw. You get all the flavor with only some of the heat! I use Rio Luna Organic Peppers as they not only taste great, but I admire that the company works with trusted growing partners who utilize key sustainability practices such as drip irrigation, recycling initiatives and crop rotation to cultivate the best possible chiles and peppers in the most responsible way.
- Fish – For this recipe I use a firm whitefish like rockfish though you can also use another mild, whitefish like tilapia, halibut or mahi mahi. If you want to experiment you can even swap in shellfish like shrimp or scallops.
- Corn tortillas – Corn tortillas are fried until crispy and golden brown for tostada shells. It acts as the base for the ceviche.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the freshest flavor, use the highest-quality fish you can find and prepare it the same day you plan to serve. Always marinate the fish in glass or stainless steel—never aluminum—to avoid a metallic taste.
Swaps and Substitutions
- Fish: Rockfish works beautifully, but tilapia, halibut, mahi mahi, shrimp, or scallops are all great alternatives.
- Citrus: Swap in grapefruit or lemon juice for a slightly different flavor profile.
- Toppings: Try diced mango, cucumber, or extra avocado for sweetness and texture.
- Tostadas: Use store-bought shells or even serve the ceviche with tortilla chips for a shareable appetizer.
How to Make Baja Fish Ceviche Tostadas (Step-by-Step)
Add the fish, onion, tomato, cilantro, lime juice and orange juice to a medium mixing bowl tossing to combine. Season with salt. Cover with plastic wrap and refrigerate until the fish becomes firm and opaque, about 1 hour.
Step 2: Make the sauce. In a small bowl stir together the sour cream, chili powder, cayenne and 2 tablespoons of water until the sauce has thinned and is completely combined. Cover and refrigerate until ready to use.
Fill a large cast iron pan or sauté pan with enough vegetable oil to reach ¼-inch up the pan and heat through. Test a corner of one of the corn tortillas, it should bubble when added to the hot oil. Working one at a time, add the tortilla to the hot oil and fry until crispy on both sides, about 1 minute per side. Remove to a paper towel-lined plate and repeat with the remaining tortillas.
Drain the excess liquid from the ceviche. Use a spoon to add a scoop of the ceviche to each of the tostadas and top with slices of avocado, radish, jalapeños and cilantro. Drizzle with the spicy crema and serve immediately.
How to Serve Baja Fish Ceviche Tostadas
- Spoon ceviche generously over warm, crispy tostadas.
- Top with sliced avocado, radish, and pickled jalapeños for color and crunch.
- Drizzle with spicy crema and sprinkle with fresh cilantro.
- Serve alongside margaritas, cold beer, or a citrusy mocktail.
- Alternatively, offer the ceviche as a dip with tortilla chips for a crowd-friendly appetizer.
How to Store Baja Fish Ceviche Tostadas
- Store leftover ceviche in an airtight container in the refrigerator for up to 1 day.
- Keep tostada shells separate to prevent them from getting soggy.
- If storing longer than a few hours, drain off excess liquid before chilling to maintain texture.
- Do not freeze ceviche — the fish texture won’t hold up once thawed.
FAQ – Frequently Asked Questions
Yes — prepare the fish and let it marinate up to 3 hours ahead. Wait to assemble the tostadas until just before serving so they stay crisp.
Firm white fish like rockfish, mahi mahi, halibut, or tilapia works best. Always choose fresh, sushi-grade fish when possible.
The fish is “cooked” when it turns opaque and firm throughout — usually about 1 hour in the citrus marinade.
Absolutely! Add extra pickled jalapeños or mix diced serrano or habanero peppers into the ceviche for extra heat.
Other Recipes to Try
If you enjoyed this Baja fish ceviche tostada, I recommend trying these recipes:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Baja Fish Ceviche Tostada
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Ingredients:
For the ceviche:
- 1 pound rockfish, cut into ¼” cubes
- ½ medium red onion, diced
- 2 medium Roma tomatoes, cored and diced
- ½ packed cup cilantro, chopped
- ½ cup freshly squeezed lime juice
- ½ cup freshly squeezed orange juice
- Kosher salt, as needed
For the spicy crema:
- ¼ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon cayenne
For serving:
- Vegetable oil, as needed, for frying
- 6 (6-inch) corn tortillas
- 1 medium Hass avocado, pitted, peeled and sliced
- 1 medium radish, thinly sliced
- ¼ cup Rio Luna Organic Nacho Sliced Jalapeños
- Handful cilantro leaves
Instructions:
For the ceviche:
- Add the fish, onion, tomato, cilantro, lime juice and orange juice to a medium mixing bowl tossing to combine. Season with salt. Cover with plastic wrap and refrigerate until the fish becomes firm and opaque, about 1 hour.
For the spicy crema:
- In a small bowl stir together the sour cream, chili powder, cayenne and 2 tablespoons of water until the sauce has thinned and is completely combined. Cover and refrigerate until ready to use.
For serving:
- Fill a large cast iron pan or sauté pan with enough vegetable oil to reach ¼-inch up the pan and heat through. Test a corner of one of the corn tortillas, it should bubble when added to the hot oil. Working one at a time, add the tortilla to the hot oil and fry until crispy on both sides, about 1 minute per side. Remove to a paper towel-lined plate and repeat with the remaining tortillas.
- Drain the excess liquid from the ceviche. Use a spoon to add a scoop of the ceviche to each of the tostadas and top with slices of avocado, radish, jalapeños and cilantro. Drizzle with the spicy crema and serve immediately.
Notes:
Nutrition:
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