Puerto Escondido-Style Fish and Shrimp Ceviche Tostadas

Name: Puerto Escondido-Style Fish and Shrimp Ceviche Tostadas
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 cup (240 ml) mayonnaise; 1 to 2 habanero chiles, charred (can be grilled directly over the flame on the stovetop); 1 tablespoon fresh lime juice; 12 tostadas (preferably homemade); ½ cup (65 g) finely chopped red onion; 2 serrano chiles, stems and seeds removed, finely chopped; 1 cup (240 ml) fresh lime juice; 1½ cups (220 g) chopped cherry tomatoes; ⅓ cup (15 g) finely chopped fresh cilantro; 1 teaspoon sea salt; 1 medium carrot (2½ ounces/70 g), finely diced; Freshly ground black pepper; 1 avocado, halved, pitted, peeled, and thinly sliced; Zest of ½ lime; 1 pound (455 g) large shrimp (about 15 to 17 per pound), peeled, deveined, rinsed, and roughly chopped; 1 tablespoon sea salt; 1 pound (455 g) halibut fillets (can substitute snapper fillets), cut into ¼-inch (6 mm) cubes

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

On really hot days, ceviche is the perfect thing to eat. There is no reason to feel overwhelmed when it comes to handling raw seafood. Contrary to popular belief, ceviche is not actually served raw. The acid from the fresh lime juice cooks the seafood much more quickly than you’d think.

Ingredients

1 pound (455 g) halibut fillets (can substitute snapper fillets), cut into ¼-inch (6 mm) cubes
1 p

Americas
Mexico
Fish course
Main course
Pescatarian
Central America

Method

In a large bowl, combine the halibut, shrimp, and lime juice and let the seafood marinate for 20 minutes. Drain and discard all but ½ cup (120 ml) of the juice. In the same bowl, add the cilantro, tomatoes