Fish ceviche tostadas

By Olinca Trejo
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  • 900 grams of fresh, white fish
  • 10 limes, juiced plus 1/4 lime juice (to taste)
  • 1/2 - 3/4 cup red onion finely diced (about 1 full onion)
  • 2 jalapeno or Serrano chiles, seeded, finely diced
  • 1 cup tomatoes, seeded and finely diced (about 2 tomatoes)
  • 3/4 cup cilantro finely chopped
  • 1 avocado
  • Salt and pepper to taste
  • Tostadas for serving


  1.  Cut white fish into small cubes and place in medium bowl.
  2. Pour lime juice over the fish and mix gently to combine.
  3. Cover, and chill in the refrigerator for two to four hours in the fridge.
  4. Remove from the refrigerator and drain off  lime juice by gently squeezing the fish with your hands.
  5. Discard lime juice.
  6. Add onion, jalapeno, tomato, cilantro.
  7. Season with lime, salt and pepper.
  8. Serve over tostadas.

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