Hello! Who said fast food couldn't be delicious, homemade, and natural? Today's recipe is a clear example that this is possible. Ceviche tostadas are a popular dish in Latin American cuisine, especially in countries like Mexico and Peru. They are the crispy base on which ceviche is served. Corn tostadas are generally used, which are browned or fried until crispy.
These tostadas provide a solid base for the ceviche and add a textural contrast to the dish. Ceviche can vary in ingredients and preparation depending on the region. In Mexico, it typically includes tomato and tomato sauce , while in Peru, it includes aji amarillo (yellow chili pepper), corn, and sweet potato. Each variation has its own distinctive style and flavor.
Content table
On the ceviche tostada
Where does ceviche tostada come from?
The technique of marinating fish or shellfish in citrus juice , as is done in ceviche, is believed to have been introduced to Latin America by African slaves during the colonial era. This African influence on Latin American cuisine has left a significant mark on the way ceviche is prepared.
Ceviche tostada is a dish that has its roots in Latin American cuisine, specifically in countries like Mexico and Peru . The exact origin of ceviche tostada is difficult to determine, as both countries claim to have created this delicious combination.
A recipe in dispute: Is ceviche tostada Peruvian or Mexican?
In Mexico , tostadas are a staple of traditional cuisine. Mexican ceviche tostadas typically feature fresh seafood such as shrimp, white fish, or octopus in lemon or lime juice and are served on crispy corn tortillas. They are garnished with red onion, tomato, chili, and cilantro, and accompanied with avocado and hot sauce.
In Peru , ceviche is considered one of the most representative dishes of Peruvian cuisine. It is believed that Peruvian fishermen along the coast used the acidic juice of lemon to cook fresh fish during their long journeys at sea. It is distinguished by the use of ají amarillo, a variety of chili, which gives it a distinctive flavor.
In Peru, they are served on corn or sweet potato tostadas. Fresh shrimp is used as the main ingredient in ceviche. The shrimp are peeled, deveined, and marinated in lemon or lime juice. They are mixed with ingredients such as red onion, tomato, chili, and cilantro, and served on a crispy corn tostada.
Fish tostada with a ceviche variation
There are many ceviche recipes, all delicious and all with the same base. Fish tostada is a variation on ceviche that uses white fish such as sea bass, sole, or grouper instead of shellfish.
The fish is cut into small pieces and marinated in lemon or lime juice before cooking. It is served on toast and can be accompanied with ingredients such as onion, tomato, chili, and cilantro. It can be made into silverside ceviche , grouper ceviche , hake ceviche , etc.
Characteristics of ceviche tostadas
Ceviche tostadas typically include fresh seafood , such as shrimp, white fish (like sea bass or sole), or octopus, marinated in lemon or lime juice to cook them. In addition to the seafood, ingredients such as red onion, tomato, chopped chili peppers (like jalapeño or serrano), and cilantro are added to give the ceviche flavor and freshness.
To make ceviche tostadas, the seafood is first cooked in lemon or lime juice. It's then mixed with additional ingredients, such as onion, tomato, chili, and cilantro. This mixture is then placed on crispy corn tostadas and can be served with sliced avocado, hot sauce, or another garnish.
Sauce for the ceviche tostada
The sauce for the ceviche tostada can vary . Some options include a hot sauce, such as habanero chili sauce or chili pepper sauce, which is added to add a little heat to the ceviche. Milder sauces, such as avocado salsa or sour cream salsa, can also be used to balance the flavors and add creaminess.
Mexican ceviche tostada recipe
Because the seafood is cooked in the acid of lemon or lime juice, it's important to use fresh, high-quality ingredients to avoid any risk of food poisoning. It's also recommended to consume ceviche soon after preparation to enjoy its optimal freshness and flavor.
Yield : 6 portions
Preparation time : 50 minutes
Ingredients
- 250 gr of fresh shrimp, peeled and deveined
- Juice of 4-5 lemons
- 1 large tomato, diced
- 1 small red onion, finely chopped
- 1 jalapeño or serrano pepper, finely chopped
- A handful of fresh cilantro, chopped
- Salt to taste
- Corn tostadas
- Sliced avocado
- Spicy sauce
How to make Mexican ceviche tostada
- Place the shrimp cut into small pieces in a bowl. Squeeze lemon juice over the shrimp until completely coated and let it marinate for about 15-20 minutes in the refrigerator.
- After marinating, the shrimp should have turned pink and have a firm texture. Drain the excess liquid and place the shrimp in another clean bowl. Add the tomato, onion, chili, cilantro, and a pinch of salt. Mix all ingredients well until combined.
- Taste the ceviche and adjust the flavors by adding more salt or lemon juice if necessary. Take the corn tostadas and place a generous amount of ceviche on each one. Garnish the tostadas with avocado slices, chopped cilantro, and a little hot sauce.
