Tostada de Ceviche

The tostada de ceviche is a Mexican seafood dish consisting of a crisp, fried or toasted corn tortilla topped with fresh ceviche. Ceviche itself is a preparation of raw fish or shellfish marinated in citrus juice, typically lime, which denatures the proteins and "cooks" the seafood without heat. The tostada provides a crunchy base that contrasts with the cool, acidic ceviche.

Key ingredients for the ceviche topping include fresh, high-quality white fish such as sea bass or snapper, lime juice, diced tomato, onion, cilantro, and serrano or jalapeño chiles. A great version is distinguished by the freshness of the fish, a bright, balanced acidity, and a tostada that remains crisp without becoming soggy. The ceviche should be freshly made and served immediately.

In Puerto Vallarta, Mexico, Tacos Capalos Nancy is a notable venue for this dish. As documented by food traveler Mark Wiens, their tostada de ceviche features a generous portion of ceviche on a perfectly fried tostada, showcasing the local preference for a bold lime and chili kick. Regional variations exist throughout coastal Mexico: in Sinaloa, ceviche is often made with shrimp and served with soy sauce and ketchup, while in Baja California, it may include octopus or scallops. Some versions add avocado or a drizzle of creamy salsa. The dish is a staple of Mexican street food, celebrated for its refreshing simplicity and vibrant flavors.