Ceviche Con Guacamole Leaves On Toast Recipe

Name: Ceviche Con Guacamole Leaves On Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tilapia fillets, finely diced* see Cook's Note; 1 cup lime juice (about 8 large limes); 1/2 cup seeded chopped tomato; 1/2 cucumber, peeled, seeded and finely diced; 1/2 cup finely chopped onion; 1/4 cup chopped fresh cilantro leaves; Salt and freshly ground black pepper; 1/2 cup clam-tomato juice (recommended: Clamato), optional; 1 tablespoon bottled hot sauce (recommended: Huichol), optional; 1 serrano chile, optional; Grilled Tostadas, recipe follows, or 6 purchased tostadas; Mayonnaise, for spreading; 1 avocado, halved, pitted, peeled, and thinly sliced; 1 lime, cut into wedges

Servings: persons

2 pounds tilapia fillets, finely diced* see Cook's Note
1 cup lime juice (about 8 large limes)
1/2 cup seeded chopped tomato
1/2 cucumber, peeled, seeded and finely diced
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 cup clam-tomato juice (recommended: Clamato), optional
1 tablespoon bottled hot sauce (recommended: Huichol), optional
1 serrano chile, optional
Grilled Tostadas, recipe follows, or 6 purchased tostadas
Mayonnaise, for spreading
1 avocado, halved, pitted, peeled, and thinly sliced
1 lime, cut into wedges

1
Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
2
Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
3
Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
4
Notes
5
The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.
6
Grilled Tostadas:
7
6 corn tortillas
8
Heat a grill or grill pan over medium heat.
9
Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds tilapia fillets, finely diced* see Cook's Note, 1 cup lime juice (about 8 large limes), 1/2 cup seeded chopped tomato, 1/2 cucumber, peeled, seeded and finely diced, and more.

Yes, Ceviche Con Guacamole Leaves On Toast falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ceviche Con Guacamole Leaves On Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions