Simple “Minced” Ceviche for Tostadas

Ceviche "Picado" para tostadas
From Season 8, Mexico–One Plate at a Time
Servings: 31/2 cups, enough for 10-12 5-inch tostadas


  • 1pound sashimi-quality skinless meaty ocean fish filet (many fish work well here, but halibut or bass are always reliable)
  • 1/3-1/2cup fresh lime juice
  • 1medium-large red-ripetomato seeded and finely chopped
  • 1small carrot, peeled and shredded
  • Fresh hot green chiles to taste (usually 1 to 2 serrano or 1 jalapeno chiles), stemmed, seeded and finely chopped
  • 1/4cup (loosely packed) chopped fresh cilantro plus leaves for garnish if you wish
  • Salt
  • 10-125-inch tostadas
  • 1avocado for garnish (optional)


Cut the fish into 1-inch cubes and place in the freezer on a parchment-lined baking sheet for a few minutes until firm but not hard. Grind through the coarse disc of a meat grinder. (Alternatively, you can hand-chop the fish, which will take focus and perseverance, or you can chop it in small batches in a food processor, which will result in a slightly less-uniform grind.)

In a medium bowl, combine the fish, 1/3 cup lime juice, tomato, carrot and green chile. Cover and refrigerate for a few minutes for the flavors to mingle.

Taste and season with salt (usually about 1 teaspoon). Stir in a little more lime if the mixture looks dry or could use additional spark. Pile a portion onto each tostada and garnish with cilantro and avocado if you wish.


    1. watching the episode, the fish was put in the freezer for 45 minutes to firm up and then went through an electric grinder

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