Season 8 Recipes: Astonishing Baja/

Simple “Minced” Ceviche for Tostadas

Ceviche "Picado" para tostadas
From Season 8, Mexico–One Plate at a Time
Servings: 31/2 cups, enough for 10-12 5-inch tostadas


  • 1pound sashimi-quality skinless meaty ocean fish filet (many fish work well here, but halibut or bass are always reliable)
  • 1/3-1/2cup fresh lime juice
  • 1medium-large red-ripetomato seeded and finely chopped
  • 1small carrot, peeled and shredded
  • Fresh hot green chiles to taste (usually 1 to 2 serrano or 1 jalapeno chiles), stemmed, seeded and finely chopped
  • 1/4cup (loosely packed) chopped fresh cilantro plus leaves for garnish if you wish
  • Salt
  • 10-125-inch tostadas
  • 1avocado for garnish (optional)


Cut the fish into 1-inch cubes and place in the freezer on a parchment-lined baking sheet for a few minutes until firm but not hard. Grind through the coarse disc of a meat grinder. (Alternatively, you can hand-chop the fish, which will take focus and perseverance, or you can chop it in small batches in a food processor, which will result in a slightly less-uniform grind.)

In a medium bowl, combine the fish, 1/3 cup lime juice, tomato, carrot and green chile. Cover and refrigerate for a few minutes for the flavors to mingle.

Taste and season with salt (usually about 1 teaspoon). Stir in a little more lime if the mixture looks dry or could use additional spark. Pile a portion onto each tostada and garnish with cilantro and avocado if you wish.


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