Baja Ceviche Tostadas

A featured Wine Club recipe for Adventure Package: Mexico.
Baja Ceviche Tostadas


Inspired by the street foods of coastal city Ensenada, the tostada is topped with the perfect combination of citrus, spicy chiles, and fresh marinated seafood.

Yield: 8-10
Prep Time: 40 Minutes


For the Ceviche:
• 1 lb. boneless, skinless halibut (or a similar fish), cut into ¼” cubes
• 1 lb. peeled, medium shrimp, cut into ¼” cubes
• 1 cup fresh lime juice
• 1⁄3 cup finely chopped cilantro
• 2 tomatoes, cored and finely chopped
• 1 medium carrot, finely chopped
• 1 jalapeño, stemmed, seeded, and finely chopped
• 1⁄2 small red onion, finely chopped
• Kosher salt and freshly ground black pepper, to taste

For the Sauce and Serving:
• 3 cups cilantro leaves
• 1 tbsp. fresh lime juice
• 1⁄2 cup prepared mayonnaise
• Kosher salt and freshly ground black pepper, to taste
• 12 (6-inch) corn tortillas
• 1 avocado, halved, pitted, peeled, and sliced
• Canola oil, for frying


1. Make the ceviche: In a large bowl, combine halibut, shrimp, and juice. Allow to marinate for 20 minutes. Drain and discard all but ½ cup juice. Add remaining ingredients, season to taste with salt and pepper, and stir gently to combine. Refrigerate for 20 minutes.

2. Make the sauce: In the bowl of a food processor, pulse cilantro, lime juice, salt, and pepper until finely chopped. Add mayonnaise and puree until smooth; chill until ready to serve.

3. Pour canola oil to a depth of 2 inches in a 6-qt. saucepan. Heat over medium-high until a deep-fry thermometer reads 350°. Working in batches, fry the tortillas until crisp, about 1 minute each. Drain on paper towels and season with salt.

To serve, spread a thin layer of cilantro mayonnaise on each crispy corn tortilla. Top with seafood ceviche mixture and garnish with avocado.

Recipe developed by Border Grill Las Vegas executive chef Mike Minor