Baja Ceviche Tostadas

Baja Ceviche Tostadas

Inspired by the street foods of coastal city Ensenada, the tostada is topped with the perfect combination of citrus, spicy chiles, and fresh marinated seafood. See the recipe for Baja Ceviche Tostadas »Anna Stockwell

Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas executive chef Mike Minor.

Baja Ceviche Tostadas
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
Yield: serves 8-10

For the Cerviche

  • 1 lb. boneless, skinless halibut (or a similar fish), cut into ¼" cubes
  • 1 lb. peeled, medium shrimp, cut into ¼" cubes
  • 1 cup fresh lime juice
  • 13 cup finely chopped cilantro
  • 2 tomatoes, cored and finely chopped
  • 1 medium carrot, finely chopped
  • 1 jalapeño, stemmed, seeded, and finely chopped
  • 12 small red onion, finely chopped
  • Kosher salt and freshly ground black pepper, to taste

For the Sauce and Serving

  • 3 cups cilantro leaves
  • 1 tbsp. fresh lime juice
  • 12 cup prepared mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
  • 12 (6-inch) corn tortillas
  • 1 avocado, halved, pitted, peeled, and sliced
  • Canola oil, for frying

Instructions

  1. Make the ceviche: In a large bowl, combine halibut, shrimp, and juice. Allow to marinate for 20 minutes. Drain and discard all but ½ cup juice. Add remaining ingredients, season to taste with salt and pepper, and stir gently to combine. Refrigerate for 20 minutes.
  2. Make the sauce: In the bowl of a food processor, pulse cilantro, lime juice, salt, and pepper until finely chopped. Add mayonnaise and puree until smooth; chill until ready to serve.
  3. Pour canola oil to a depth of 2 inches in a 6-qt. saucepan. Heat over medium-high until a deep-fry thermometer reads 350°. Working in batches, fry the tortillas until crisp, about 1 minute each. Drain on paper towels and season with salt.
  4. To serve, spread a thin layer of cilantro mayonnaise on each crispy corn tortilla. Top with seafood ceviche mixture and garnish with avocado.