Ceviche Tostadas

By Molly O'Neill

Total Time
30 minutes, plus 6 hours' marination
Rating
4(27)
Notes
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Featured in: Food; Fiesta Fare

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Ingredients

Yield:8 tostadas
  • 85½-inch extra-thin corn tortillas, or prepared tostada shells
  • Vegetable oil for frying
  • 1pound orange roughy, red snapper or other fish fillet
  • 1¼cups Key lime juice, or 1 cup lime juice and ¼ cup lemon juice
  • 1tablespoon salt
  • ½teaspoon dried oregano
  • 2heaping tablespoons cilantro, coarsely chopped
  • ¼red onion, thinly sliced
  • 1medium tomato, diced
  • Freshly ground black pepper to taste
  • Hot sauce (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

299 calories; 24 grams fat; 2 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 360 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make tostada shells, lay tortillas in a single layer on a counter and cover with a dry towel for about 30 minutes. Heat oil to 1-inch depth in a large skillet to 380 degrees. Fry one at a time until golden, about 30 seconds per side. Drain on paper towels.

  2. Step 2

    Cut fish into half-inch dice. Marinate in lime juice and salt to cover for 1 to 6 hours. Drain fish, mix with remaining ingredients and serve on the crisped tortillas with lime wedges, or use as a dip with tortilla chips.

Ratings

4 out of 5
27 user ratings
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marcia strongwater

Something went very wrong. I followed the directions but had to cook the fish!

Jenny

Quarantine hack question - can this be made with frozen orange roughy fillets?

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