Ceviche Verde With Tostadas and Avocado

Name: Ceviche Verde With Tostadas and Avocado
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: central american
Ingredients: 1 pound firm white-fleshed ocean fish, like snapper or halibut; Kosher salt; 1/4 cup freshly squeezed lime juice; 1/4 cup red onion, finely diced; 1/4 cup chopped scallions; 3/4 cup fresh green tomatillos, diced; 2 teaspoons serrano or jalapeño chiles, finely chopped, or more to taste; 1/2 cup chopped cilantro, leaves and tender stems, roughly chopped; 1 head bibb lettuce, leaves separated; 4 to 6 corn tostadas or 12 to 18 large tortilla chips; 2 firm-ripe avocados; 1 bunch red radishes, washed and trimmed; Lime wedges, for garnish

By David Tanis

Total Time: 15 minutes, plus 30 minutes' refrigeration
Rating: 5(184)
Notes: Read community notes

Featured in: In the Heat, Ceviche Eases the Way to Cool

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Ingredients

Yield:4 to 6 servings

1pound firm white-fleshed ocean fish, like snapper or halibut
Kosher salt
¼cup freshly squeezed lime juice
¼cup red onion, finely diced
¼cup chopped scallions
¾cup fresh green tomatillos, diced
2teaspoons serrano or jalapeño chiles, finely chopped, or more to taste
½cup chopped cilantro, leaves and tender stems, roughly chopped
1head bibb lettuce, leaves separated
4 to 6corn tostadas or 12 to 18 large tortilla chips
2firm-ripe avocados
1bunch red radishes, washed and trimmed
Lime wedges, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Dice the fish into ¼-inch cubes, place in a ceramic or glass bowl and sprinkle with 1 teaspoon kosher salt. Add the lime juice and mix well. Cover with plastic wrap, pressing down so the fish is submerged in the juice. Refrigerate for 30 minutes, or up to an hour for a firmer texture.
Step 2
Drain the fish in a colander and return it to the mixing bowl. Add the onion, scallions, tomatillos and half the chiles. Add a good pinch of salt and mix well. Taste and add more chopped chiles if necessary. Stir in the cilantro and add a squeeze of lime.
Step 3
Line 4 to 6 individual plates with lettuce leaves. Center a tostada or several large tortilla chips on each plate and spoon the ceviche mixture on top.
Step 4
Surround with lightly salted avocado slices, then add radishes and lime wedges.

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Ratings

5 out of 5

184 user ratings

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Cooking Notes

Jill Baker6 years ago

Our favorite hot weather ceviche.

dirk6 years ago

have used this over and over with halibut-everyone loves

additions6 months ago

Don’t necessarily need the scallions. Add sweet potato Add pozole

Maggie Sennish1 year ago

Added a couple juicy heirloom tomatoes from the garden- seemed a little dry before hand. With pacific halibut caught this morning…

Carrie1 year ago

Fantastic. We add champagne mango and good cherry tomatoes to the mix as well. We like to make this and serve it alongside an esquite-inspired salad and chips.

chris1 year ago

used cod and not sure if that was the best choice. It was fresh but has a slight scent

Wader1 year ago

I used fresh grouper cheeks (I'm in Florida). And to simplify, instead of chopping onions, cilantro, tomatillos and peppers, I used a half jar of Trader Joe's tomatillo salsa verde. It was delicious!

Drew P3 years ago

Quick and easy, very nice result. I substituted heirloom tomato for the tomatillos, which I didn’t have, and used Pacific cod.

West Coast fish lover3 years ago

Beautiful, but add a little olive oil and a bit more lime juice to finish. I added diced cherry tomatoes from my garden. Also, combine ingredients an hour or so beforehand to allow flavours to meld. Made with plump halibut from BC’s northern archipelago, Haida Gwaii!

akai3 years ago

This was delicious! I mashed an avocado and spread on the base to keep lettuce in place. Doing so Also added a little heft to make it a weeknight meal. Probably my favourite thing I made all month.

Stefan3 years ago

I made my version of this dish in Costa Rica after a 6 hr fishing trip. I had to make some edits based on availability of ingredients in this amazing but small surfing town. The basic components worked great: 1 lb of the freshest fish you can get (I cut them into 1/2 pieces 1/4 inch thick filets) 3/4 cup of fresh squeezed lime juice for 1 lb of deboned cleaned fish for one hour. Served with thinly sliced red onion, cilantro and some picked carrots, avocado slices and just a few chips.

Amy3 years ago

Outstanding. Made this with halibut. The fresh chilis are key. Served with tortilla chips, avocado and a margarita. Perfect combo!

pamela4 years ago

perfect.

Debby4 years ago

This works very well with a combination of fish and calamari, or with sea scallops cut in half.

dirk6 years ago

have used this over and over with halibut-everyone loves

Jill Baker6 years ago

Our favorite hot weather ceviche.

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