Recipe: Ceviche Tostadas with Avocado and Jalapeño Salsa

A tostada at La Guerrerense’s stand in Ensenada.

I love tortillas, raw fish and chiles so there are few dishes that hit that sweet spot better than a tart Baja ceviche served atop a crisp tortilla and finished with a drizzle of mouth searing salsa and smooth, rich avocado slices. This recipe was inspired by the incredible ceviche tostadas and bright jalapeno salsa I experienced last week in Ensenada. The tostada, pictured left, from La Guerrerense in Ensenada was the initial inspiration, but the bright jalapeño salsa I tried at a nearby fish taco stand made me want to combine the two.

Ceviche Tostadas with Avocado and Jalapeño Salsa

For 2-3 tostadas

For the Ceviche:

¼ lb. completely deboned red snapper, halibut or other firm white fleshed fish cut into small dice

6 raw shrimp, peeled and chopped

¼ cup fresh lime juice

1 tablespoons lemon juice

1 tablespoon orange juice

salt to taste

2 tablespoons minced white onion

handful of roasted peanuts for garnish

Toss the fish and shrimp in a non-reactive bowl with remaining ingredients and let marinate until it turns completely opaque.

For the Jalapeno Salsa:

2 jalapenos, stem removed, seeded if you’re afraid of the heat

kosher salt to taste

1 bunch cilantro

1 clove garlic, peeled

¼ cup fresh lime juice

¾ cup water

Coarsely chop the jalapenos, and place in blender or food processor with remaining ingredients. Pulse to roughly puree. I like the sauce to have some texture. You might prefer it to be a smooth puree. Let the sauce sit for at least ½ hour to let the flavors bloom in the liquid. Taste for salt. It should pack a well seasoned, tart, spicy punch.

For the Guacamole:

1 avocado

juice of 1 lime

salt to taste

Cut the avocado in half lengthwise and remove the pit. Use a spoon to scoop the flesh into a bowl. Add the lime juice and a healthy pinch of salt, Mash the avocado together with the other ingredients with a fork or potato masher. It should be smoothish but not a puree. Leave some texture.

Sour Cream Sauce

2-3 tablespoons milk

Mix the sour cream with enough milk to thin it for drizzling.

For Tostadas:

Corn Oil, for frying

2- 6-inch corn tortillas

Heat 1 inch of oil in deep saucepan until a piece of tortilla starts immediately frying when you carefully drop it in, approximately 350°. Fry tortillas one at a time until the are golden and crisp using tongs to turn them if necessary. Carefully lift each tortilla out of the hot oil and let drain on paper towels.

To Build the Tostada:

Smear a thin layer of Guacamole on a cooled tostada.

Use a slotted spoon to drain the ceviche and spoon some on top of the guacamole.

Garnish with Jalapeno Salsa to taste.

Drizzle a bit of sour cream sauce and scatter a few peanuts on top.