Ceviche Tostadas Recipe Recipe

Name: Ceviche Tostadas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup freshly squeezed lime juice (from about 8 medium limes); 1/4 cup extra-virgin olive oil; 2 tablespoons finely chopped fresh cilantro; 2 medium jalapeno peppers, stemmed and cut into 1/4-inch rings; 1/4 pound sea scallops, tough opaque muscle removed (if attached) and medium dice; 1/4 pound skinned red snapper fillets, pin bones removed and medium dice; 1 cup cored, Roma tomatoes (about 3 medium); 1/2 cup Spanish green olives such as Manzanilla, pitted and thinly sliced; 1/3 cup finely chopped shallots (about 2 medium); 1/4 cup finely chopped fresh cilantro; 1/4 cup pickled jalapenos, drained and coarsely chopped; 2 tablespoons capers, drained; 4 tostada shells; 1/2 medium avocado, cut lengthwise into 8 slices; 2 tablespoons finely chopped fresh cilantro; 1 medium lime, cut into 8 wedges; Hot sauce, for serving (optional)

Servings: persons

1/2 cup freshly squeezed lime juice (from about 8 medium limes)
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh cilantro
2 medium jalapeno peppers, stemmed and cut into 1/4-inch rings
1/4 pound sea scallops, tough opaque muscle removed (if attached) and medium dice
1/4 pound skinned red snapper fillets, pin bones removed and medium dice
1 cup cored, Roma tomatoes (about 3 medium)
1/2 cup Spanish green olives such as Manzanilla, pitted and thinly sliced
1/3 cup finely chopped shallots (about 2 medium)
1/4 cup finely chopped fresh cilantro
1/4 cup pickled jalapenos, drained and coarsely chopped
2 tablespoons capers, drained
4 tostada shells
1/2 medium avocado, cut lengthwise into 8 slices
2 tablespoons finely chopped fresh cilantro
1 medium lime, cut into 8 wedges
Hot sauce, for serving (optional)

1
Place the lime juice, olive oil, and cilantro in a medium nonreactive bowl and whisk to combine.
2
Stir in the jalapenos and set aside.
3
Add the scallops and snapper to the marinade and stir to combine.
4
Let the seafood marinate until firm and opaque, about 5 minutes.
5
Meanwhile, combine the tomatoes, olives, shallots, cilantro, pickled jalapenos, and capers in a large nonreactive bowl.
6
When the seafood is ready, use a slotted spoon to transfer it to the tomato mixture, leaving the fresh jalapenos and marinade in the bowl.
7
Stir to combine.
8
(If you want more heat, remove the fresh jalapenos from the marinade, coarsely chop, and add to the ceviche.)
9
Divide the ceviche among the tostada shells and top each with 2 avocado slices.
10
Sprinkle with the cilantro and serve immediately with lime wedges and hot sauce (if using).

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/2 cup freshly squeezed lime juice (from about 8 medium limes), 1/4 cup extra-virgin olive oil, 2 tablespoons finely chopped fresh cilantro, 2 medium jalapeno peppers, stemmed and cut into 1/4-inch rings, and more.

Yes, Ceviche Tostadas Recipe falls under the General 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.

Ceviche Tostadas Recipe

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