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Rockfish Ceviche Tostadas





Total Time
50 mins

At Ceviche House, located about 7 miles from San Diego’s Tuna Harbor Dockside Market, chef Juan Carlos Récamier serves a dozen different ceviches, many of them using fish from the market. This one uses lime juice to “cook” the fish and give it a lively, fresh flavor.

This recipe, and others like it, can be found in the article “Easy Mexican Dinners.”

su-Rockfish Ceviche Tostadas




Photo: Thomas J. Story

  Ceviche
 1 pound rockfish fillets, bones removed*, cut into 1/2-in. dice with a very sharp knife
  About 3/4 cup fresh lime juice (from 6 or 7 limes)
 1 large tomato, seeded and cut into 1/2-in. dice (about 1 cup)
 1/2 small red onion, cut into 1/2-in. dice (about 3/4 cup)
 1 4-in. section of English cucumber, peeled, or 1 1/2 Persian cucumbers, cut into 1/2-in. dice (about 3/4 cup)
 2 or 3 serrano chiles, minced
 1/2 cup chopped cilantro
  About 1 tbsp. kosher salt
  To finish
 8 (6 in.) tostada shells
 1 1/2 to 2 large avocados, sliced lengthwise
 1 teaspoon pepper
Step 1
1

In a large, nonreactive bowl, mix fish with lime juice and stir several times. Let sit, stirring often, until mostly opaque, about 15 minutes.

Step 2
2

Add remaining ceviche ingredients and mix well. Season with more lime juice and salt if you like (salt balances the sourness of the lime).

Step 3
3

Spoon ceviche onto tostada shells with a bit of juice, then top each with 3 slices avocado and a grind or two of pepper.

Step 4
4

*To remove pin bones, which run lengthwise along fillet, grasp with tweezers (preferably fish tweezers) and pull out in the same direction that bones are pointed.

Nutrition Facts

Amount Per Serving
Calories 403Calories from Fat 44
% Daily Value *
Total Fat 20g31%

Saturated Fat 3.1g16%
Cholesterol 40mg14%
Sodium 1398mg59%
Total Carbohydrate 34g12%

Dietary Fiber 7.3g30%
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.