Fish and Shrimp Ceviche Tostadas


These colorful tostadas are topped with habanero crema and piled high with tomato-studded ceviche and sliced avocado

Fish and Shrimp Ceviche Tostadas

Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva

Active Time:
30 mins
Total Time:
55 mins
6 servings

For this appetizer, lunch, or snack, halibut and shrimp are cured in lime juice, mixed with tomatoes and carrots, and piled atop fiery tostadas spread with habanero crema. The crema can be made in advance, but build the tostadas just before serving to keep them crisp. Use any leftover crema for drizzling on tacos or grilled corn.



  • 1 pound skinless halibut or snapper fillets, cut into 1/4-inch pieces (about 2 1/2 cups)

  • 1 pound raw large shrimp, peeled, deveined, and cut into 1/2-inch pieces

  • 1 cup fresh lime juice (from 8 limes), plus lime wedges, for serving

  • 1 1/2 cups chopped cherry tomatoes

  • 1/2 cup finely chopped red onion

  • 1 medium carrot, finely chopped (about 1/3 cup)

  • 1/3 cup finely chopped fresh cilantro

  • 2 serrano chiles, stemmed, seeded, and finely chopped (about 2 tablespoons)

  • 1 tablespoon fine sea salt

Habanero Crema

  • 1 to 2 fresh habanero chiles

  • 1/2 teaspoon grated lime zest plus 1 tablespoon fresh lime juice

  • 1/2 teaspoon fine sea salt, plus more to taste

  • 1/4 teaspoon black pepper

  • 1 cup mayonnaise

Additional Ingredients

  • 12 corn tostada shells

  • 1 large avocado, thinly sliced


Make the ceviche

  1. Stir together fish, shrimp, and lime juice in a large glass or stainless steel bowl. Cover and chill until outside of fish and shrimp become opaque, about 20 minutes. Drain, reserving 1/2 cup lime juice. Return fish, shrimp, and reserved lime juice to bowl. Stir in tomatoes, onion, carrot, cilantro, serrano chiles, and salt. Cover and chill until flavors meld, about 20 minutes.

Meanwhile, make the habanero crema

  1. Using tongs, hold habanero by the stem directly in flame of a gas stovetop over medium-high (or see Note for broiling instructions). Cook, rotating often, until evenly charred and softened, about 2 minutes. Let cool slightly, about 2 minutes. Remove stem. Pulse habanero, lime zest and juice, salt, and pepper in a food processor until finely chopped, about 5 pulses, scraping down sides of processor bowl as needed. Add mayonnaise, and process until smooth, about 45 seconds. Season with salt to taste. Cover and chill until ready to serve.

  2. Spread about 1 1/2 tablespoons habanero crema on each tostada. Top each with a heaping 1/2 cup ceviche, and garnish with avocado slices. Serve immediately with lime wedges.


To char habaneros under the broiler, preheat broiler to high with oven rack 6 inches from heat. Broil habaneros on a baking sheet, flipping occasionally, until evenly charred, 2 to 4 minutes.

To make ahead

Habanero crema can be made up to 3 days in advance. Store in an airtight container in refrigerator.

Suggested pairing

Refreshing, zesty Sauvignon Blanc: Lieu Dit Santa Ynez Valley


This recipe is adapted from Asada: The Art of Mexican-Style Grilling by Bricia Lopez with Javier Cabral

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