How to make Ceviche Tostadas

Directions 📝

Prep 🔪

10 minutes before class: please preheat your oven to 350F.

1. Lay the tortillas on a sheet tray and brush with canola oil. Season with salt, then weigh with a rack or second sheet tray so the tortilla doesn’t curl while cooking. Bake until golden brown and crunchy, about for 10-15 minutes.
2. Meanwhile, dice the fish into bite-size or smaller pieces–you want them to be small so they don’t fall off the tortilla when you’re eating.
3. Slice the onion. Mince the chili peppers. Set aside a few leaves of cilantro for garnish, then mince both the leaves and stems.
4. Combine the fish, onion, minced cilantro, and chili peppers in a glass bowl. Add the lime juice–leaving a splash for your avocado–and a good pinch of salt and stir to combine. Cover and let refrigerate for 10 minutes.
5. While the fish is marinating, slice the avocado and season with salt and remaining lime juice. Grate on the garlic.

To Assemble

1. Let's build these beauties!! Lay a few slices of seasoned avocado on each tostada, place two spoonfuls of ceviche, garnish with a leaf of cilantro, corn nuts, and a dash of your favorite hot sauce. Enjoy!!!