These incredible fish tortillas will bring the real taste of Mexico into your home.


  • Ceviche Tostadas  (Serves 10)

  • 500 grams sashimi quality skinless white fish – such as Kingfish or Snapper

  • 1.5 cups Freshly squeezed lime juice

  • 1 Red Onion

  • 1 Fresh Green Jalapeno

  • 30 grams green olives

  • 1 large ripe round Tomato

  • 10 grams Fresh Coriander

  • Salt

  • 10 Tostadas (can be bought online)

  • Salsa Macha

  • Salsa Macha

  • 50 grams dried Chipotle Chiles

  • 30 grams Chile de Arbol

  • 2.5 cups Olive oil

  • 1/3 cup raw Unsalted Peanuts

  • 4 Garlic cloves

  • 2 Tablespoons sesame seeds

  • 1 Teaspoon salt

  • 1 Tablespoon Brown sugar

  • 3 Tablespoons distilled vinegar


  • 1.

    Cut the fish into small 1 cm cubes.

  • 2.

    Finely dice the onion.

  • 3.

    Combine the fish, onion and lime juice in a glass bowl. The fish cubes should float freely in the juice (they should be “swimming”). If they don’t, add more juice.

  • 4.

    Cover and refrigerate until done. Depending on the fish and your liking this takes about 3-4 hours. If you want it medium / rare, 30 to 60 minutes will be enough.

  • 5.

    Drain the juice, and return the fish to the fridge.

  • Prepare the Salsa Macha:

  • 1.

    Add the oil to a pan and heat this up until warm, but not smoking hot.

  • 2.

    Add the garlic cloves and stir them for 1 minute.

  • 3.

    Add the Chipotle, Chile de Arbol and peanuts and stir fry for 2 minutes.

  • 4.

    Add the sesame seeds and stir for 1 minute.

  • 5.

    Pour the ingredients in a blender jar and let cool down for at least 10 minutes.

  • 6.

    Add the salt, sugar and vinegar and blend the salsa. Start slow and build up to a high speed smooth. The salsa can be kept in the fridge for 2 days.

  • Prepare the Tostadas:

  • 1.

    Blend the jalapeno with the olives until finely chopped.

  • 2.

    Dice the tomato and finely chop the coriander leaf.

  • 3.

    Combine the fish, blended jalapenos, tomatoes and coriander in the bowl.

  • 4.

    Place your awesome Ceviche on the Tostada.

  • 5.

    Drizzle some of the Salsa Macha on top.


Recipes provided by Mexican taqueria, Guzman y Gomez.

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