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Rockfish Ceviche Tostadas

Serves 4

Total Time
50 mins

At Ceviche House, located about 7 miles from San Diego's Tuna Harbor Dockside Market, chef Juan Carlos RĂ©camier 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.

su-Rockfish Ceviche Tostadas

Photo: Thomas J. Story

 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

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

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

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

*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

Servings 0

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.