Ceviche Tostados with California Avocado

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Serves: 12
lb.  cod filet, 1/2" dice
  tomatoes, halved, seeded, cut into thin strips
  red onion, thinly sliced
bunches  cilantro, (4 cups), roughly chopped
tsp.  dried oregano
tsp.  ground black pepper
    Salt, to taste
  ripe, Fresh California Avocado, seeded, peeled and mashed
  As needed  Lime juice
24    crispy 6-inch corn tostados
  hearts of romaine 4 cups, cut into shreds
    Leche de Tigre , (recipe follows)
    Pickled jalapeno peppers, optional, for garnish
    Leche de Tigre (Yield: 4 cups)
cups  lime juice
  habanero peppers, charred
cups  garlic cloves
1/2  cup  cilantro stems
cup  red onion, roughly chopped
1/2  cup  salt
Tbsp.  sugar

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Leche de Tigre:

  1. Puree the lime juice, charred habanero, garlic, cilantro stems, salt, sugar and 8 ice cubes in a blender until smooth. Add onion and pulse 3-4 more times. Set a fine mesh sieve over a medium bowl and strain the liquid through the sieve. Discard solids.


  1. Fill a large pot fitted with a steamer basket with water to a depth of 1 inch and bring to a boil.
  2. Set up a bowl with ice cubes and lime juice – just enough to cool down the fish quickly to stop the cooking.
  3. Turn off the heat on the boiling water and drop the diced fish into the steamer basket. Stir fish gently until the edges are opaque and still virtually raw in the center. Strain the fish quickly and add to the ice/lime juice mixture, stirring gently until fish is cold. Strain the fish, discarding the ice and liquid.
  4. Pour the Leche de Tigre over the fish. Cover and marinate for 10 minutes. Add the tomato, red onion, cilantro, oregano and black pepper to the fish. Season with salt as needed.
  5. Season the mashed avocado with lime juice and salt to taste.
  6. Spread about 3 Tbsp. of mashed avocado on each tostado. Top each with 1/3 cup of the ceviche, then 2 Tbsp. of shredded romaine lettuce.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Chef Jen Biesty, Shakewell (Oakland, CA)

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