Mini Ceviche Tostadas with Avocado and Hot Sauce

Quick Recipe Version (TL;DR)

• Yield: 24 bite-size tostadas (8 appetizer servings; 3 pieces each)
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 7 minutes

Quick Ingredients

• 1 lb firm white fish (halibut, cod) or raw shrimp, 1/4-inch dice
• 1 cup fresh lime juice (from 8–10 limes)
• 1/4 cup fresh orange juice
• 1/3 cup finely diced red onion
• 1 jalapeño, minced (seeds removed for mild)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sugar (optional, balances acidity)
• 1 cup diced Roma tomatoes
• 1 medium avocado, 1/4-inch dice
• 1/2 cup diced cucumber (optional)
• 1/4 cup chopped cilantro
• 1 tbsp extra-virgin olive oil
• 8 corn tortillas (6-inch) or 24 mini tostadita shells
• 2 tbsp neutral oil or cooking spray
• Hot sauce, to finish

Do This

• 1) Combine lime juice, orange juice, onion, jalapeño, salt, pepper, and sugar in a glass bowl; add seafood and chill 25–35 minutes until opaque.
• 2) Heat oven to 375°F. Punch 24 rounds (2-inch) from tortillas; brush or spray with oil and lightly salt.
• 3) Bake 10–12 minutes, flipping halfway, until deep golden and crisp; cool completely.
• 4) Drain ceviche in a fine strainer; reserve 2 tbsp citrus. Fold in tomato, avocado, cucumber, cilantro, olive oil, and reserved citrus; taste for salt.
• 5) Spoon about 1 heaping tablespoon of ceviche onto each crisp round.
• 6) Finish with a dash of hot sauce and extra cilantro. Serve immediately; keep extra ceviche chilled and shells covered.

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Why You’ll Love This Recipe

• Fresh, bright, and zesty—classic ceviche flavors on a perfectly crisp bite.
• Party-friendly: easy to pick up, no utensils required.
• Flexible: use white fish or shrimp; bake the shells instead of frying.
• Make-ahead components keep stress low; assemble just before serving.

Grocery List

• Produce: Limes (8–10), 1 orange, 1 small red onion, 1 jalapeño, 2–3 Roma tomatoes, 1 avocado, 1 small cucumber (optional), 1 bunch cilantro
• Dairy: None
• Pantry: 8 corn tortillas (6-inch), olive oil, neutral oil or cooking spray, kosher salt, black pepper, sugar (optional), hot sauce, 1 lb firm white fish or raw shrimp (from seafood counter)

Full Ingredients

For the Ceviche

• 1 lb firm white fish (halibut, cod) or raw shrimp, peeled, deveined, and cut into 1/4-inch pieces (sushi-grade or previously frozen recommended)
• 1 cup fresh lime juice (from 8–10 limes)
• 1/4 cup fresh orange juice
• 1/3 cup finely diced red onion
• 1 jalapeño, finely minced (remove seeds for less heat)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp granulated sugar (optional, to soften sharp acidity)

Mix-Ins

• 1 cup Roma tomatoes, 1/4-inch dice
• 1 medium avocado, 1/4-inch dice
• 1/2 cup cucumber, peeled and 1/4-inch dice (optional)
• 1/4 cup chopped fresh cilantro (tender stems and leaves)
• 1 tbsp extra-virgin olive oil
• 1 tsp finely grated lime zest (optional)

For the Mini Tostadas

• 8 corn tortillas (6-inch) cut into 2-inch rounds (about 24)
• 2 tbsp neutral oil (or cooking spray)
• Pinch of kosher salt

For Serving

• Hot sauce (such as Valentina, Cholula, or Tapatío), to taste
• Extra cilantro leaves, optional garnish
• Lime wedges, optional

Step-by-Step Instructions

Step 1: Make the citrus marinade

In a nonreactive bowl (glass or ceramic), whisk together the lime juice, orange juice, red onion, jalapeño, kosher salt, black pepper, and sugar if using. This bright, balanced base seasons the seafood and gently “cooks” it with acid.

Step 2: Dice seafood and start the ceviche

Pat the fish or shrimp very dry with paper towels, then cut into 1/4-inch pieces for quick, even marinating. Add to the citrus mixture, stir to coat thoroughly, and press the seafood into the liquid so it’s mostly submerged. Cover and refrigerate 25–35 minutes, stirring once halfway, until the fish or shrimp turns opaque and slightly firm but still tender.

Step 3: Crisp the mini tostadas

While the seafood marinates, heat the oven to 375°F. Using a 2-inch round cutter, punch 24 rounds from the tortillas. Arrange on a parchment-lined sheet pan, brush or spray both sides lightly with neutral oil, and sprinkle with a pinch of salt. Bake for 10–12 minutes, flipping halfway, until deep golden, crisp, and flat. Transfer to a rack to cool completely.

Step 4: Finish the ceviche mix-ins

Set a fine strainer over a bowl and drain the marinated seafood well; reserve 2 tablespoons of the citrus. In the drained seafood, gently fold in the tomatoes, avocado, cucumber (if using), cilantro, olive oil, and lime zest. Add a splash of the reserved citrus for juiciness. Taste and adjust salt as needed. The mixture should be bright, lightly saucy, and well-seasoned.

Step 5: Assemble the tostadas

Spoon about 1 heaping tablespoon of ceviche onto each crisp tortilla round, aiming for an even layer without overloading so the tostadas stay sturdy. Work in batches so the shells remain crisp while serving.

Step 6: Dash with hot sauce and serve

Finish each tostada with a modest dash of your favorite hot sauce and a few cilantro leaves. Serve right away while the shells are ultra crisp and the ceviche is cold and zesty. Keep extra ceviche chilled and the remaining shells loosely covered until you’re ready to assemble more.

Pro Tips

• Use sushi-grade or previously frozen fish for best quality and safety; if using shrimp, you can briefly poach 60–90 seconds in salted boiling water, then ice-bath and proceed for a firmer bite.
• Keep the dice small (1/4 inch). Smaller pieces marinate evenly and sit neatly on the mini tostadas.
• Marinate just until opaque; over-marinating can make seafood dry and crumbly. Start checking at 20 minutes.
• Always use glass or ceramic for acidic marinades—avoid reactive metals that can affect flavor and color.
• Drain well and use a slotted spoon to top shells; excess liquid softens the tostadas.

Variations

• Mango-Lime: Swap the cucumber for 1/2 cup diced ripe mango and finish with a pinch of Tajín for a sweet-tangy kick.
• Smoky Chipotle: Stir 1 tsp minced chipotle in adobo into the mix-ins and garnish with thinly sliced radishes.
• Aguachile-Style Shrimp: Use all lime juice (no orange); add extra jalapeño or serrano and thinly sliced cucumber for a bolder, greener heat.

Storage & Make-Ahead

Ceviche is best the day it’s made. You can cut seafood and prep all produce up to 1 day ahead (store separately, covered, and chilled). Bake tostada rounds up to 3 days in advance; cool completely and store airtight at room temperature. Marinate seafood 25–35 minutes before serving; if you need to hold it, drain after 30 minutes and keep the seafood and mix-ins chilled separately for up to 24 hours. Fold in avocado and assemble just before serving to keep everything vibrant and crisp.

Nutrition (per serving)

Approximate for 1 appetizer serving (3 tostadas): 210 calories; 12 g protein; 10 g fat; 20 g carbohydrates; 4 g fiber; 320 mg sodium. Values will vary with hot sauce type and seafood choice.