I was the world’s pickiest eater when I was a kid, but somehow I got turned on to raw fish on the docks of Rocky Point, Mexico, when I had my first ceviche tostada. I was about 10 years old, and for 50 pesos, I purchased fresh white fish that was diced and soaked in fresh lime juice. The whitefish was served over crispy corn tostadas and drizzled with hot sauce. I was hooked – so to speak!
As an adult, I still crave those tostadas, especially when the temperature hits the high eighties! My new Tilapia Ceviche Tostadas recipe curbs my cravings for those dockside snacks, and I added a little “Maren” touch to them. I prefer using a mild whitefish like Tilapia, which is relatively inexpensive. You could forego using my guacamole recipe as a topping, but I think that would be a big mistake! It’s super east to make and it really brings the dish together.
Another reason I love this ceviche recipe is because it doesn’t require the use of the stove or oven. It can get unreasonably hot at my place during the summer, so I actively look for recipes that are no-bake or no-oven. If you head to your local farmer’s market, you may possibly even be able to get all of your fresh ingredients there. One of my new favorite farmer’s market in West Hollywood has a guy who sells fresh seafood with competitive prices – score!
If you make my Tilapia Ceviche Tostadas, be sure to tag me @lovehappyhour so I can see your hard work on the screen! Have a great summer!
1. Combine tilapia and lime juice. Mix well. Let marinate in an air-tight container in the refridgerator for 2 hours. Once ready, add red onion, cilantro, tomatoes, radishes, and Tahin seasoning.
2. Serve ceviche over corn tostada shells and top with guacamole and strawberries, Enjoy!
