Ceviche Tostadas
Updated February 8, 2023
- Total Time
- 30 minutes, plus 6 hours' marination
- Rating
- Comments
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Ingredients
8 5 ½-inch extra-thin corn tortillas, or prepared tostada shells
Vegetable oil for frying
1 pound orange roughy, red snapper or other fish fillet
1 ¼ cups Key lime juice, or 1 cup lime juice and ¼ cup lemon juice
1 tablespoon salt
½ teaspoon dried oregano
2 heaping tablespoons cilantro, coarsely chopped
¼ red onion, thinly sliced
1 medium tomato, diced
Freshly ground black pepper to taste
Hot sauce (optional)
Nutritional analysis per serving
13 grams carbs; 34 milligrams cholesterol; 299 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 24 grams fat; 1 gram fiber; 360 milligrams sodium; 10 grams protein; 1 gram sugar
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
- 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.
- 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.
Private Notes
Comments
Something went very wrong. I followed the directions but had to cook the fish!
Quarantine hack question - can this be made with frozen orange roughy fillets?