Description
A vibrant ceviche featuring halibut, shrimp, and a spicy habanero crema served on corn tostadas.
Ingredients
Scale
- 1 pound skinless halibut or snapper fillets (cut into 1/4-inch pieces, about 2 1/2 cups)
- 1 pound raw large shrimp (peeled, deveined, and cut into 1/2-inch pieces)
- 1 cup fresh lime juice (from 8 limes, plus lime wedges for serving)
- 1 1/2 cups cherry tomatoes (chopped)
- 1/2 cup red onion (finely chopped)
- 1 medium carrot (finely chopped, about 1/3 cup)
- 1/3 cup fresh cilantro (finely chopped)
- 2 serrano chiles (stemmed, seeded, and finely chopped, about 2 tablespoons)
- 1 tbsp fine sea salt
- 1 to 2 fresh habanero chiles
- 1/2 tsp grated lime zest (plus 1 tablespoon fresh lime juice)
- 1/2 tsp fine sea salt (plus more to taste)
- 1/4 tsp black pepper
- 1 cup mayonnaise
- 12 corn tostada shells
- 1 large avocado (thinly sliced)
Instructions
- In a large non-reactive bowl, combine the halibut, shrimp, and 1 cup fresh lime juice. Make sure the seafood is fully submerged. Cover and refrigerate for 20 to 30 minutes, stirring once halfway through, until the fish is opaque and the shrimp turn pink and firm.
- Drain the seafood well, discarding the lime juice. Return the fish and shrimp to the bowl.
- Add the chopped cherry tomatoes, red onion, carrot, cilantro, serrano chiles, and fine sea salt. Gently toss to combine. Cover and keep chilled until ready to serve.
- Stem and seed the habanero chiles (use 1 for milder heat, 2 for a fiery kick). Wear gloves when handling to protect your skin.
- In a blender or food processor, combine the habanero chiles, lime zest, 1 tablespoon lime juice, 1/2 teaspoon salt, black pepper, and mayonnaise. Blend until smooth and creamy. Taste and add more salt if needed.
- Transfer the crema to a small bowl, cover, and refrigerate until ready to use. The crema can be made up to 3 days in advance.
- Just before serving, spread a generous layer of habanero crema over each corn tostada shell.
- Top with a few slices of avocado, then pile on the fish and shrimp ceviche.
- Serve immediately with extra lime wedges on the side for squeezing over the top.
Notes
- The crema can spice up your dish, adjust the number of habanero chiles according to your heat preference.
- Wear gloves when handling habaneros to protect your skin from irritation.
- Can be prepared a few hours in advance, but best served right away for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg