Baja Fish Ceviche Tostada

This post is sponsored by Rio Luna Organic Peppers.

This year’s Cinco de Mayo celebrations may look a bit different, but with just a few ingredients and a couple easy to follow steps, you can create a delicious dish to enjoy with your family or roommates. And it is a dish that pairs perfectly with margaritas or a lager beer. “Unlock the Power of Peppers” in your Cinco de Mayo recipe with Rio Luna Organic Peppers on these Baja fish ceviche tostadas.

Baja Fish Ceviche Tostada

About 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!

Uses for Pickled Jalapeños

Lately I’ve been obsessed with adding Rio Luna Organic Nacho Sliced Jalapeño Peppers to just about everything from tacos and burrito bowls to sandwiches packed with deli meats and even to pizza. The jars of pickled jalapeños can be found at your local grocery store. They add just the right amount of heat to a dish with their tangy peppery flavor.

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.

How to Make Baja Fish Ceviche Tostadas

1. Marinate the fish. 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.
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.
3. Fry the tostada shells. 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.
4. Assemble and serve. 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.

Other Recipes to Try

If you enjoyed this Baja fish ceviche tostada, I recommend trying these recipes:

• Beer Battered Fish Tacos
• Fish Taco Rice Bowl with Jicama Salsa
• Grilled Honey Lime Shrimp Tacos

Baja Fish Ceviche Tostada

Print Pin

Prep Time 1 hour hr

Serves 6 tostadas

US Customary – Metric

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.

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