Ceviche tostadas is the most common way you see ceviche served in Mexico. Here’s how to make them so they don’t shatter. A few things to start. First, while I am using (steamed) crab ceviche for these tostadas, it can be any ceviche. Speckled trout, redfish, striped bass, or black sea bass would all be good choices. Just remember to freeze the fish for a couple days first to kill any potential parasites.
A great trick I learned in Baja is to spread a little guacamole on the bottom of the tostada first. The guacamole serves as a tasty “glue” for whatever is on top — not just the ceviche — so it doesn’t slide all over the place when you try to eat it.
Now, about making better ceviche tostadas. There are a few things to know about making a good tostada. And if you’ve ever eaten a bad tostada — one bite and it shatters, dumping all your toppings into your lap — you know what I mean.
Tostadas are one of the many wonderful things you can make with stale tortillas, store-bought or homemade. Basically, you fry or toast tortillas until they are crispy, then top them with whatever. The best tostadas are made from tortillas that were a bit more coarsely ground than normal. Homemade ones are perfect for this. If you are buying tortillas, look for “stone ground” ones, or any that look a bit thicker and coarser than usual. Unless you have a known and trusted brand of pre-made tostadas, I do not recommend buying pre-fried ones because they almost always seem to shatter. Something about frying your own seems to help them hold together better. When you fry tortillas for tostadas, make sure the oil is hot (350 degrees) and the tortillas fry until most of the bubbles die down, about two minutes. Flip them a couple times, and use tongs to press down on any spots where the tortilla balloons up. Drain on paper towels and salt lightly when they come out. Keep them on a wire rack in the oven set to warm.
You don’t have to fry ceviche tostadas. You can also cook them directly on the burner, flipping them over and over (and blowing out any flare-ups) until they are very crispy. You can toast them on a comal or griddle, too, but this takes longer. The comal method works better with stale corn tortillas. If you only have fresh, I recommend the gas burner method. Toasting over a grill is great, as well.
Below you’ll see my recipe for nice blue crab ceviche, but you can go with whatever you caught that day.
Crab Ceviche
This is best eaten soon after it’s made, although the ceviche will keep a day or so in the fridge.
- Prep Time: 20 minutes
- Marinating Time: 30 minutes
- Serves: Six
Ingredients
- 12 to 16 ounces picked crabmeat
- 1/3 cup lime juice, fresh squeezed if possible
- 1/2 red onion, minced
- 1 large radish, minced
- 1 red bell pepper, minced
- 3 fresh garlic scapes, or 2 garlic cloves, minced
- 1 avocado, diced
- 2 tablespoons olive oil, use the good stuff
- Salt and black pepper
- 6 to 12 tostadas
- Optional: guacamole
Instructions
Gently mix the crab with the lime juice. Mince the onion and fold that in with the crab before you chop the other vegetables; this helps take the sting out of the raw onion. If you’re using guacamole, spread some on each tostada. Fold the remaining ingredients in with the crab and onions, and pile them onto the tostadas. It is important not to let them sit around, or else the tostadas will get soggy.
Ceviche has a sweet spot in terms of marinating time. For most of us, that’s 30 minutes. Shorter, and you have a different dish, Mexican aguachile. Longer, and you've basically pickled your seafood. It'll still be OK after a long marination, but it will adversely affect the other ingredients.
-By Hank Shaw
Save the Date
Join author Hank Shaw at the Coastal Conservation Association of Maryland Hank Shaw Dinner and Book Signing on Saturday, July 19. Dine with this renowned author, chef, angler, and conservationist, in St. Leonard, MD, from 5 p.m. to 8 p.m. Anglers in attendance will receive two of Hank’s cookbooks, “Borderlands” and “Hook, Line, & Supper”, while enjoying live music, a dinner inspired by “Borderlands,” and drinks. Visit CCAMD and look under the “Events” tab for all the details or to get tickets. And while you’re at the website check out CCA’s blue catfish fishing trip taking place the day before dinner—get a raffle ticket and you could win a spot with Fish the Potomac or Capitol Blues Fishing charters.